Originally Published in Issue 52, A Rare Taste
PHOTOGRAPHY BY TINA SARGEANT
PROP STYLING BY LISA MALOTT
FOOD STYLING BY KEILA RIVERA
4 boneless skinless chicken breasts
1/2 cup all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons olive oil for cooking
2 tablespoons butter for cooking
1/2 cup white wine
1/3 cup freshly squeezed lemon juice
1/2 cup chicken broth
4 ounces jar of brined capers, drained
3 tablespoons grass-fed butter
In a bowl, mix together the flour, salt, and pepper. Slice each chicken breast in half, lengthwise. Gently pound each piece to uniform thickness. Season both sides with salt and pepper. Dredge each chicken cutlet thoroughly in the flour mixture, and shake off any excess. Heat olive oil and 2 tablespoons of butter in a pan over medium heat. Cook the chicken in the pan for about 3 minutes per side, or until it is browned and cooked through. Remove from the pan and set aside.
Add the white wine, lemon juice, broth, and drained capers to the hot pan and bring to a simmer as your scrape the browned bits from the bottom of the pan. Allow the liquid to reduce by half before stirring in the butter.
Serve the chicken with the sauce poured over it. It’s best served over warm pasta or with mashed potatoes and veggies!