Directions
Butterfly chicken breast and put between two sheets of plastic wrap. Pound to ½ inch thickness with a meat mallet or rolling pin. Ideally you want the entire piece of chicken an even thickness throughout.
In a shallow dish or rimmed plate mix together the flour and rice flour. Season both sides of chicken lightly with salt and pepper and dredge lightly in flour mixture .
Preheat a large skillet over medium-high heat. Add the oil and 1 tablespoon butter, swirling the pan until the butter is melted and starts to foam up.
Add the chicken and cook without moving too much, about 3 minutes on each side or until golden brown. Remove chicken to a plate or keep warm in a low oven.
Drain all but 1 tablespoon of fat. Return skillet to medium heat. Add shallots and sauté briefly until fragrant and beginning to soften about 1 minute.
Add chicken stock or wine and reduce slightly. Then add the lemon juice and capers and simmer for a minute or so to reduce liquid to a syrupy consistency.
Whisk in the remaining 1 tablespoon butter.
Add parsley and spoon sauce generously over top of the chicken.
Chef’s Narrative
This quick and easy one pan skillet dish comes together in just 20 minutes. Tender, flavorful and delicious, a classic! Serve with rice or pasta and a green salad.
Recipe Substitutions
For gluten-free, replace all-purpose flour with rice flour
Butter, can substitute margarine
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Ingredients
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3/4lbAurora Valley ORganic™ chicken breast,about 1 Large or 2 small boneless, skinless breasts
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2tablespoonsall-purpose flour
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2tablespoonsrice flour
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1/4teaspoonsalt
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1/4teaspoonblack pepper
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2tablespoonsavocado or grapeseed oil
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2tablespoonsLulubelle’s™ Creamery butter, divided
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1shallotfinely minced (about 3 tablespoons)
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1/4cupchicken stockor dry white wine
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2tablespoonsfreshly squeezed lemon juice
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1tablespooncapers
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freshly chopped parsley,for garnish
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salt & pepper,to taste
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