We like to watch Bon Appetit on YouTube. One of our favorite Chefs on the program is Chris Moroco. We made this last night using his recipe. The only difference was we used 2 boneless, skinless chicken thighs instead of the breasts. I did not slice them in half, but just pounded them thin. The rest of the recipe was followed exactly except at the end I added some lemon slices to the skillet along with the chicken for additional flavor and color.
Note: If you use thighs instead of breasts, cook them a bit longer than it suggests here. Thigh meet will not cook as fast as breast. I did not cook them longer and while they were still done, Laura suggested they were a bit “flabby” and not as firm as they should be.
Ingredients:
2 large skinless boneless chicken breasts
Kosher salt
1/2 cup all-purpose flour
3 Tbsp. extra-virgin olive oil, divided
4 garlic cloves, smashed
1/3 cup dry white wine
1 Tbsp. capers, drained and coarsely chopped
4 Tbsp. unsalted butter, cut into pieces
2 Tbsp. fresh lemon juice
Chopped parsley and lemon wedges (for serving)
Method:
1. Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about 1/2″ thick or less). Season lightly with salt. Place flour in a medium shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.
2. Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate.
3. Add garlic and remaining 1 Tbsp. oil to the skillet and cook, stirring often and reducing heat if needed to keep garlic from scorching, until golden brown, about 2 minutes. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add 1/2 cup water, followed by the butter. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute.
4. Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lemon juice into sauce; season with salt. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges. Recipe by Chris Morocco
