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chicken breasts kosher salt Parmesan flour unsalted butter extra-virgin olive oil cremini mushrooms only fresh garlic freshly squeezed lemon juice chicken stock white wine capers parsley
Viewed: 24 - Published at: 2 years agoIngredients
- 2 boneless, skinless chicken breasts (about 1 pound total), butterflied (see Notes)
- Kosher salt and freshly ground black pepper
- 2 tablespoons grated Parmesan
- 3 tablespoons flour
- 3 tablespoons unsalted butter, divided
- 2 tablespoons extra virgin olive oil
- 1 cup sliced cremini mushrooms
- 3/4 cup (about 1 large) sliced leek, white parts only
- 2 teaspoons minced fresh garlic
- 3 tablespoons freshly squeezed lemon juice
- 1/3 cup chicken stock (preferably homemade)
- 3 tablespoons dry white wine
- 2 tablespoons capers, drained
- 3 tablespoons chopped fresh parsley
Method
- Place the chicken breasts between two sheets of plastic wrap and pound with a meat mallet (or a small cast-iron pan) until they are 1/4 inch thick.
- Season the chicken very lightly with salt and pepper (not too much, since the capers in the sauce add salt).
- On a plate, combine the Parmesan and flour; dredge the chicken pieces in the cheese mixture and shake off the excess.
- In a large skillet over medium-high heat, melt 2 tablespoons of the butter; add the olive oil.
- Cook the chicken breasts for 3 minutes per side, or until juices run clear when the tip of a knife is inserted into the center.
- Remove the chicken from the pan and keep warm.
- Add the mushrooms and leeks to the skillet and saute for 2 to 3 minutes, or until softened.
- Add the garlic, lemon juice, chicken stock, wine, capers, and parsley.
- Reduce the liquid in the pan by about two thirds, until the sauce is thickened and syrupy.
- Add the remaining butter to the sauce, and stir until combined.
- Spoon the sauce over the chicken and serve.
