This simple, bright chicken recipe is perfect for whipping something together quickly on a Tuesday night after work. It comes together in very short order but is extremely tasty and, with a little attention to your sides and plating, can actually be the centerpiece of a very nice dinner. This is my own personal take on a classic Italian dish.
So without further ado, here are your ingredients to make dinner for two:
- 2 boneless chicken breasts, about 6 oz. each
- Kosher salt
- White pepper
- Flour for dredging
- 2 tbsp. olive oil
- 3-4 thin lemon slices
- 2 tsp. capers
- 2 oz. dry white wine
- 2 tbsp. fresh lemon juice
Use a tenderizing mallet to pound the chicken breasts to a uniform thickness of about 1/2″. Season with salt and white pepper, then dredge in flour, shaking off the excess.
Heat the oil in a skillet over medium flame. When the oil is hot, add the chicken and cook for about 2 minutes until lightly browned. Turn the chicken and continue cooking until done, turning occasionally as needed. It should take maybe 8-10 minutes to reach an internal temperature of 165°. Add the lemon slices and capers to the skillet, cook for about 2 minutes to infuse their flavors, then deglaze with the white wine. Finish by sprinkling on the lemon juice, and you’re ready to plate.
We served ours with sides of pan-fried gnocchi and sautéed red cabbage. The entire menu came together in the space of about 30 minutes. It was severely yummy all around, and we munched it down with a big, happy grin on our faces. I’m sure you will do the same. Until next time: Eat well, my friends!