Two thousand one hundred posts in nine years. When I looked at that number it seemed impossible that I had written that many. But, it seems right. There were only a few hundred posts in the first few years but the last few years it has been fairly consistent, as long as life co-operated. I think my family has really benefited from all the different foods we make. They are adventurous tasters, critical thinkers in what would improve a dish, and far less likely to complain and refuse to eat a meal. This last one was the one that has inspired me the most. They will not be as unkind when tasting something they don’t like but rather try to find a way to improve it. Ask for more lemon, balsamic vinegar, salt, or spices to help the flavor are all things they know they can do to make the dish even more to their palate rather than just outright reject the dish. It makes everyone happy all around.
I love that this “fancy” dish is super simple to make. We made it as a weekday meal that seems like a restaurant.
Verdict: This is one of those dishes that my daughter could say, “I like this but….” and I was okay with it. I don’t care for dishes to be OVERLY lemony whereas she loves lemon. So, she took 1/2 a lemon and squeezed a bit more lemon over her chicken and rice. That was a great solution to me rather than just dismissing the dish entirely!
We served this with chicken stock rice, a green salad, and a side of broccoli.
- 2 large boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup flour
- ¼ cup Parmesan cheese, finely grated
- 1 teaspoon garlic powder
- 3 Tablespoons olive oil
- 1 Tablespoon salted butter
- ½ cup dry white wine, like chardonnay or pinot grigio of drinking quality
- 4 cloves garlic, finely crushed
- 2 tablespoons capers, drained (or more to liking)
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons cold salted butter
- 1/4 cup fresh parsley, roughly chopped
- Combine the flour, Parmesan cheese, garlic powder, salt, and pepper on a large plate. Set aside.
- Place chicken breasts in between plastic wrap and pound it very thin, about ¼ inch thick.
- Pat the chicken dry and dredge each side in the flour mixture. Brush off excess.
- Heat 3 Tbsp. olive oil and 1 Tbsp. butter in a large skillet over medium-high heat. Sear the chicken in batches for 3-4 minutes per side, until a golden. Add a splash of olive oil and/or reduce heat as needed during cooking. Set the chicken aside on a plate and turn off heat when finished.
- Carefully wipe the pan, but leave brown bits on the bottom for added flavor.
- Add the wine and garlic to skillet over medium heat. Boil gently for 4-5 minutes, until just a small amount of liquid remains. Use a spatula to scrape “clean” any remaining brown flecks on the pan while the wine reduces. This will add flavor.
- Add the capers, chicken broth, 2 tablespoons lemon juice and stir to combine.
- Add the chicken along with any juices from the plate.
- Spoon the sauce over the chicken and cover partially, cook for 3-5 minutes. The sauce will thicken slightly and become more flavorful.
- Reduce heat to low. Add 2 Tablespoons cold butter and let it melt into the sauce. Tilt the pan to distribute the sauce throughout and spoon it over the chicken again. Remove from heat.
- Garnish with parsley and serve over rice as desired.