CHICKEN PAILLARD WITH CAPER BROWN BUTTER
Make and share this Chicken Paillard With Caper Brown Butter recipe from Food.com.
Provided by Colbys Mom
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Flatten chicken breasts between sheets of plastic wrap to 3/8" thickness.
- In 9" pie plate or large shallow dish, combine bread crumbs and grated Parmesan.
- In cup, on HIGH power, microwave 2 tbsp butter until melted, about 20 seconds; stir in 3/4 tsp salt and 1/2 tsp pepper.
- Working with 1 breast at a time, brush 1 side with melted butter.
- Place, butter side down, in crumbs; press down to coat.
- Brush top of breast with butter; turn over and coat with crumbs.
- Place on waxed-paper lined baking sheet.
- Repeat with remaining breasts.
- In each of 2 large non-stick skillets, melt 1 tbsp butter until foamy.
- Place 2 chicken breasts in each pan; cook over medium heat 6 minutes; turning once, until coating is golden brown and chicken is cooked through (adjust heat if crumb mixture is browning too quickly).
- Remove chicken to serving platter; wipe one of the skillets clean.
- In clean skillet, melt remaining butter; cook over medium heat until light golden and smells toasted.
- Stir in lemon juice and capers.
- Pour over chicken.
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