This is one of my son’s favorite dishes (minus the capers). I have never seen food disappear so fast (except chocolate). It can be served over rice, pasta and with a side of simple steamed green beans tossed with a little, butter salt and pepper. Whenever I make this, I make a LOT of it so I can freeze it. It makes a very quick dinner. It can be defrosted over night in the fridge, in a pot of low simmering water. I have been known to use the microwave in a pinch, just keeping the power level at 1 or 2. If defrosted, easy to reheat on the stove top over med or med-low heat within minutes.
- 1 package Skinless Chicken Breasts or Skinless/Boneless Thighs (about 2 full breasts, or 4-6 chicken thighs)
- 2 TBSOlive Oil
- 2 TBS Butter
- 1 cup (approx. 2 cans) Chicken Stock, low-fat and low sodium
- 1 whole lemon, peeled, thinly sliced, seeds removed
- 1/4 cup dry white wine, such as Sauvignon Blanc
- 2 cloves of garlic, thinly sliced
- 2 TBS Capers (optional)
- 1/3 cup fresh Parsley
- 1 cup All Purpose Flour
- Kosher Salt
- Pepper, Fresh Ground
1 10-12 inch non-stick Sauté Pan
1 pair non-stick tongs
Baking Sheet with wire rack
- If using the chicken breasts, slice in half so you separate the fat end from the tapered end, then cut the fat end in half width wise, so one breast half produces 3 pieces of chicken. If using the chicken thighs, cut in half.
- Placing the chicken between two pieces of plastic wrap, pound with the flat side of a meat tenderizer until the chicken pieces are all the same thickness.
- Put the flour into a bowl, and season with salt and pepper (about 1 TBS of salt and 1/2 TBS Pepper). Mix well.
- Dredge the chicken pieces into the flour mixture and shake off excess and place on the wire rack until all pieces are floured.
- Add 1 TBS of the butter and 1 TBS of the Olive Oil, then heat the pan over med-high heat until the oil and butter start to sizzle.
- Add in the chicken pieces so not to crowd, and let brown about 2 – 3 minutes on one side, then flip and 2 – 3 minutes on the second side to brown. Remove chicken to a plate to hold until ready to add back into the sauce.
- In batches, place 4 chicken pieces in the pan (it will splatter so be sure to wear your apron), and let sear 3 – 4 minutes until the chicken releases from the pan and the bottom is browned.
- Flip the chicken and cook another 3 minutes. Remove the chicken to a platter and tent with tin foil.
- Repeat with remaining chicken pieces, adding more oil and butter as necessary.
- When all the chicken is browned, deglaze the pan (add) the white wine to the pan and scrape up the little bits, then add in the chicken stock, lemon slices, garlic and capers. Bring to a boil and reduce heat to medium for about 5 minutes. Taste and adjust seasoning as required.
- Add the chicken back in and continue to simmer with the chicken about 3 – 4 more minutes. Top with fresh parsley and serve.
To reduce calories, you can omit the flour and butter. Although butter does add a great touch.