Serves 6
- 6 chicken breasts, large and slightly pounded
- Salt
- Freshly ground pepper
- All-purpose flour
- 6 tablespoons olive oil
- 6 tablespoons unsalted butter
- 4 garlic cloves, peeled
- 2 Asian Preserved Lemons, sliced
- 1/4 cup small capers in brine, drained
- 1/2 cup dry white wine
- 1 cup chicken stock or canned, reduced-sodium chicken broth
- 2 tablespoons chopped Italian parsley
- Season the chicken breasts with salt and pepper. Dredge in flour to coat both sides lightly and tap off excess flour. Heat 3 tablespoons of the olive oil and 2 tablespoons of the butter in a wide, heavy skillet over medium heat until the butter is foaming. Add as many of the chicken breasts as will fit without touching and cook until golden brown on the underside, about 3 minutes. Flip and cook until the second side is lightly browned, about 2 minutes. Remove and drain on paper towels. Repeat with remaining chicken breasts.
- Remove all chicken from the pan. Pour off the fat and carefully wipe out the skillet with a wad of paper towels. Pour in the remaining 3 tablespoons olive oil and add the remaining 4 tablespoons butter, the garlic and lemon slices. Cook, scraping the bottom of the skillet, until the garlic is golden brown, about 3 minutes. Scoop out the lemon slices and set aside. Scatter the capers into the skillet and cook, stirring gently, until they begin to sizzle, about 4 minutes. Pour in the wine, bring to a vigorous boil and cook until the wine is reduced in volume by 1/2. Pour in the chicken stock, bring to a boil and cook until slightly syrupy, about 4 minutes. Return the chicken to the skillet, add the lemon slices turning the cutlets in the sauce until they are warmed through and coated with sauce, cook for an additional 3 minutes. Swirl in the parsley and divide it among warm plates. Spoon the lemon slices and sauce over them, including some of the capers.
>>This recipe appears in
Episode #311.
>> For additional recipes and more, visit
www.ming.com
