原材料
スケール
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1½ pounds)
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ¼ tsp garlic powder
- 3 Tbsp olive oil
- 2 Tbsp unsalted butter
For the Sauce:
- 4 Tbsp unsalted butter, divided
- 3 cloves garlic, minced
- ⅓ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 2 Tbsp fresh lemon juice (about 1 large lemon)
- ¼ cup chicken broth
- ¼ cup capers, drained
- 2 Tbsp heavy cream (optional, but adds richness)
- 2 Tbsp fresh parsley, chopped
- Lemon slices for garnish
使用方法
- Prepare the chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or heavy skillet, pound them to an even ½-inch thickness. Pat dry with paper towels.
- Season and dredge: In a shallow dish, mix the flour, salt, pepper, and garlic powder. Dredge each chicken breast in the flour mixture, shaking off excess. Place on a plate and let rest for 5 minutes (this helps the coating adhere better).
- Pan-fry the chicken: Heat olive oil and 2 Tbsp butter in a large skillet over medium-high heat until butter is melted and bubbling. Add chicken breasts (work in batches if needed to avoid crowding) and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Transfer to a warm plate and cover loosely with foil.
- Make the sauce: In the same skillet (don’t clean it!), reduce heat to medium and add 2 Tbsp butter. Once melted, add minced garlic and sauté for 30 seconds until fragrant (be careful not to burn it).
- Deglaze the pan: Pour in the white wine and use a wooden spoon to scrape up all those flavorful browned bits from the bottom of the pan. Let it bubble and reduce by half, about 2 minutes.
- Finish the sauce: Add lemon juice, chicken broth, and capers. Simmer for 3-4 minutes until slightly reduced. Stir in the remaining 2 Tbsp butter and optional heavy cream, swirling the pan until the sauce is smooth and silky.
- Return the chicken: Place the chicken back into the skillet, spooning some sauce over each piece. Simmer gently for 1-2 minutes to reheat the chicken and allow it to absorb some of the sauce flavors.
- Serve: Transfer the chicken to serving plates, generously spoon sauce over each piece, and sprinkle with fresh parsley. Garnish with lemon slices and serve immediately.
- Prep Time: 15
- Cook Time: 20
- Method: Pan-Frying
Nutrition
- Calories: 425
- Protein: 35g
