I’ve been working hard to improve my sauce game in recent years. This recipe is a great example of how a simple pan sauce can take chicken breast to the next level. Sorry I didn’t take more (and better) photos but we ate it too fast. 🙂 Trust me though – this dish is super delicious. I serve it with wide egg noodles for sopping up the sauce, as well as green beans sauteed with onions, garlic and a dash of white wine.
Butterfly and cut chicken breast into cutlets. Season with salt and pepper, then saute cutlets in a little butter and olive oil until well-browned on both sides. You may have to do this in batches depending on size of your pan. The pan will get dark and slightly scary with cooked bits but don’t worry – that’s the good stuff! When the chicken is down browning, set it aside on a plate. Then add three cloves minced garlic to the pan. Stir for a couple seconds. (ps. have your deglaze sauce ready beforehand).
Deglaze pan with sauce base (juice of two lemons, zest of one lemon, 1/2 cup chicken stock, 1/2 cup dry white wine). Scrape up all those brown bits as it simmers. Let that cook off the alcohol for a couple minutes. Then add the chicken breasts back in the pan, along with all the juice at the bottom of the plate. Then add a well-whisked mixture of 1/4 cup heavy cream and 1 tablespoon flour. Let the chicken and sauce come together a bit. I usually turn it down to low, cover and simmer a couple minutes. But just briefly. Don’t overcook it at this point. Just enough to thicken the sauce and bring everything together.
Take the lid off, garnish with capers and chopped parsley. Enjoy!