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Ingredients
- 2 chicken breasts -- boneless, skinless
- 1 cup flour
- 1/4 cup clarified butter
- 1 lemon
- 2 cloves garlic -- mashed
- 3/4 cup chicken broth
- 1 tablespoon fresh parsley -- chopped fine
- 1 tablespoon butter
- salt -- to taste
- 2 tablespoons capers
Preparation
Step 1
Step One: Prepare chicken breasts
Remove the tenders from the breasts if they are present, the long finger-like strips. Trim all fat and sinews and remove the thin membrane covering the breasts. Butterfly the breasts starting from the plump lobe side. Press firmly with the palm of your hand to achieve uniform thickness. Do not pound with mallet.
Step Two: Sauté chicken breasts
Place a 10", heavy bottomed sauté pan on high heat and add enough of the clarified butter to coat the bottom. When fat is hot enough to make a drop of water sizzle, immediately dredge the chicken breasts in the flour plate, shake off excess and place in the pan. Do not dredge in
advance or the flour will get pasty. Shake pan frequently to avoid sticking and continue until bottoms are golden brown. Turn breasts in the pan and reduce heat to medium. Cut ends from the lemon and make four thin slices (about 1/2 of the lemon), place sliced lemon in pan and squeeze the juice from the remaining half into the pan. Add mashed garlic and immediately deglaze the pan by pouring at least 1/2 inch of chicken broth in it. Add parsley, the tablespoon of whole butter, and capers.
Step Three: The finish
Continue cooking until chicken is done. If all is perfect, the pan sauce will form right when the chicken is finished. If the pan sauce has not yet come together, remove chicken from sauté pan and place on warm
plates, turn heat to high and quickly reduce pan sauce to the proper consistency. Spoon a generous amount of sauce over the breasts in the plate and top each breast piece with one of the cooked lemon slices