Now onto the main dish that Jim prepared for us. It was quite yummy! This recipe orginally came from Giada De Laurentiis.
3 chicken breasts, pounded thin, sliced in roughly halves
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers
Pound chicken to ¼ inch. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 3 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 3 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken.
We served it with Cous Cous and Haricot Verts (French Beans). When making the Cous Cous we followed directions on the box, but used Chicken broth instead of water. I never had Cous Cous before…I like it! The Haricot Verts we steam and then tossed with butter.
I miss you Jim B., Sarah and Corrine!
~Relish Food, Life & Friends!