Add the remaining 1/4 teaspoon of salt, remaining 4 tablespoons of butter, and parsley. When the juice has reduced by half, about 1 minute, add the chicken broth, garlic, and capers, and cook for 5 minutes, until slightly thickened. Remove the chicken from the skillet and cover to keep warm.Īdd the lemon juice to the skillet, scraping with a wooden spoon to remove any browned bits from the bottom of the pan. Repeat with the remaining 1 1/2 tablespoons of oil, 1 tablespoon of butter, and pounded chicken, cooking as above. Remove the chicken from the skillet and cover to keep warm. Using tongs, turn the chicken and cook until golden and cooked through, about 1 1/2 minutes. When the oil gets very hot, but not smoking, add 1 tablespoon of the butter and, working quickly, add half of the chicken and cook for 1 minute, until golden. Place 1 1/2 tablespoons of the oil in a large skillet over medium-high heat. Quickly dredge the pounded chicken in the flour mixture, shaking to remove any excess flour. In a shallow bowl, combine the flour, 1 1/2 teaspoons of the salt, and the pepper, and stir to combine. (You may need new sheets of wax paper or plastic wrap for each breast.) Set aside. Repeat with the remaining chicken breast halves. Using a meat mallet or rolling pin, pound the chicken breast until it is evenly flattened to about 1/8 inch thick. Place 1 chicken breast on the wax paper and top with a second sheet. On a clean cutting board, spread out 1 sheet of wax paper or plastic wrap.
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