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Sautéed Chicken Breast with Lemon Caper Sauce

Source of Recipe

internet


List of Ingredients

6 chicken breasts, boneless but with the skin on
2 Tbsp. olive oil
2 shallots, minced
1 clove garlic, minced
3 sprigs fresh thyme
1 bay leaf
1 lemon, thinly sliced
1/4 cup capers
1/4 cup lemon juice
1/2 cup chicken stock
1/4 cup white wine
4 oz. – 6 oz. butter, cubed and at room temperature
salt
pepper


Recipe

Pre-heat a 12" sauteuse pan over high heat, and pre-heat the oven to 450º F.

Season the chicken breasts on both sides with salt and pepper. Add olive oil to the sauteuse pan and just before it starts to smoke, add the chicken breasts, skin side down in the pan. Let the chicken cook for 2 minutes and then reduce the heat to medium. Continue to cook for another 3 – 4 minutes. Turn the chicken breasts over and increase the heat to high. Cook on high heat for 2 minutes, and then reduce the heat to medium, cooking the chicken the rest of the way through. Alternately, you can transfer the sauteuse pan to the oven at this point to finish cooking.

When the chicken breasts are firm to the touch, or when an instant read thermometer registers an internal temperature of 170º F, remove the chicken to a platter, cover loosely with foil and rest.

To the hot sauteuse pan, add the shallots, garlic, thyme, bay leaf, lemon slices and capers and sauté for 1 – 2 minutes, stirring up any residual brown pieces that have accumulated in the pan. Add the lemon juice, chicken stock and white wine and let this come to a boil. Reduce the liquid by half. Whisk in the room temperature butter and season to taste with salt and pepper. Remove the thyme sprigs and bay leaf before serving.

Garnish with fried capers and lemon slices, and a fresh sprig of thyme.