CHICKEN WITH LEMON, CAPERS AND PARSLEY PAN SAUCE

CHICKEN WITH LEMON, CAPERS AND PARSLEY PAN SAUCE image

Categories Chicken

Yield 4 people

Number Of Ingredients 16

Chicken
4 boneless, skinless chicken breasts (6 to 8 ounces each),
tenderloins removed, trimmed of excess fat, halved
horizontally, and pounded 1/4-inch thick (see note above)
Table salt and ground black pepper
4 teaspoons vegetable oil
Sauce
2 teaspoons vegetable oil
1 medium shallot, minced (about 3 tablespoons)
1 teaspoon all-purpose flour
3/4 cup low-sodium chicken broth
2 teaspoons fresh lemon juice from 1 lemon
1 tablespoon capers, rinsed and chopped
1 tablespoon chopped fresh parsley leaves
1 tablespoon cold unsalted butter
Table salt and ground black pepper

Steps:

1. For Chicken: Adjust oven rack to middle position and heat oven to 200 degrees. Season both sides of each cutlet with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until smoking. Place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes. Flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds. Transfer to large ovensafe plate. Add remaining 2 teaspoons oil to now-empty skillet and repeat to cook remaining cutlets. Cover plate loosely with foil and transfer to oven to keep warm while making pan sauce. 2. For Sauce: Add oil to empty skillet used to cook chicken and return pan to low heat. Add shallot and cook, stirring often, until softened, 1 to 1 1/2 minutes. Add flour and cook, stirring constantly, 30 seconds. Add broth, increase heat to medium-high, and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to 1/2 cup, 2 to 3 minutes. Stir in any accumulated chicken juices; return to simmer and cook 30 seconds. Off heat, whisk in lemon juice, capers, parsley, and butter; season with salt and pepper. Spoon over cutlets and serve immediately.