Chicken Paillard With Caper Brown Butter |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This tastes like you might get at a fancy restaurant, yet it's pretty easy to make. Ingredients:
4 (6 ounce) boneless skinless chicken breast halves, tenderloins removed |
1 1/2 cups fine fresh breadcrumbs |
1/3 cup grated parmesan cheese |
6 tablespoons unsalted butter |
2 tablespoons fresh lemon juice |
1 tablespoon capers, drained |
Directions:
1. Flatten chicken breasts between sheets of plastic wrap to 3/8 thickness.
2. In 9 pie plate or large shallow dish, combine bread crumbs and grated Parmesan.
3. In cup, on HIGH power, microwave 2 tbsp butter until melted, about 20 seconds; stir in 3/4 tsp salt and 1/2 tsp pepper.
4. Working with 1 breast at a time, brush 1 side with melted butter.
5. Place, butter side down, in crumbs; press down to coat.
6. Brush top of breast with butter; turn over and coat with crumbs.
7. Place on waxed-paper lined baking sheet.
8. Repeat with remaining breasts.
9. In each of 2 large non-stick skillets, melt 1 tbsp butter until foamy.
10. Place 2 chicken breasts in each pan; cook over medium heat 6 minutes; turning once, until coating is golden brown and chicken is cooked through (adjust heat if crumb mixture is browning too quickly).
11. Remove chicken to serving platter; wipe one of the skillets clean.
12. In clean skillet, melt remaining butter; cook over medium heat until light golden and smells toasted.
13. Stir in lemon juice and capers.
14. Pour over chicken.
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