The chicken may easily be substituted with any firm, white, mild fish like Tilapia or Sole
Course Main Course
Cuisine Italian
Servings 4
Ingredients
2skinless and boneless chicken breastsbutterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flourfor dredging
6tablespoonsunsalted butter
5tablespoonsextra-virgin olive oil
1/3cupfresh lemon juice
1/2cupchicken stock
1/2cupunsweetened white grape juice
1/4cupbrined capersrinsed
1/3cupfresh parsleychopped
Instructions
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 2 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 2 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, white grape juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Reduce by one third. 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 and garnish with parsley.
Serve with fresh pasta, roast or mashed potatoes, or rice pilaf