Sauteed Chicken with Capers

By danyell923

Ingredients

• 4 boneless, skinless chicken breasts (about 2 pounds total)
• 1/2 cup all-purpose flour
• Coarse salt and ground pepper
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons champagne or white-wine vinegar
• 3 tablespoons unsalted butter, cut into pieces
• 2 tablespoons capers, plus 1 teaspoon brine
• 1 tablespoon chopped fresh parsley

Details

Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

Slice each chicken breast in half horizontally. Place each half between sheets of plastic wrap and pound to an even thickness with a meat mallet or small skillet. Place flour on a plate. Season chicken with salt and pepper, then coat with flour, shaking off excess. In a large skillet, heat 2 tablespoons oil over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side (add remaining oil to pan, if necessary). Transfer to a platter and tent with foil.

Add vinegar to pan and cook, scraping up browned bits with a wooden spoon, 1 minute. Add butter and capers and brine; cook, stirring, until butter is melted. Season with salt and pepper. Pour sauce over chicken and top with parsley.