Chicken with Lemon Butter Sauce
Serves 2
10 mins prep
12 mins cook
22 mins total
Pan-seared chicken breasts finished in a silky lemon butter sauce with capers, honey, and fresh herbs. Bright, savory, and balanced, with golden chicken and a glossy skillet sauce that comes together quickly.
The Chicken
The Sauce
Prepare the Chicken: Place the chicken between parchment or plastic wrap and pound until evenly thin, about ¼ inch thick.
large chicken breast
Season and Dredge: In a shallow bowl, mix the flour, white pepper, onion powder, garlic powder, allspice, and kosher salt. Coat the chicken on both sides and shake off excess flour.
tbsp all purpose flour
tsp white pepper
tsp onion powder
tsp garlic powder
tsp allspice
tsp kosher salt
Sear the Chicken: Heat a large skillet over medium heat for 3 minutes. Add the clarified butter and raise the heat to medium-high. Sear the chicken until deeply golden and cooked through, about 3 minutes per side. Transfer to a plate.
tbsp clarified butter
Make the Sauce: Lower the heat to medium and add the unsalted butter and capers. Cook until the butter foams and the milk solids turn golden brown, about 1 to 2 minutes. Add the lemon zest and honey and cook for another 1 to 2 minutes, stirring frequently. Add the caper brine, juice of 1/2 lemon, parsley and chives. Taste and adjust for salt and lemon juice.
tbsp unsalted butter
tbsp capers
lemon
tsp honey
tbsp caper brine
0.5,1 lemon
tbsp fresh parsley
tbsp chives
Finish and Serve: Return the chicken to the pan and spoon the sauce over the top until warmed through, about 1 minute. Add the chicken to a plate, top with the lemon butter sauce, more fresh parsley, chives, and that is it.
