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.
0 Prepare the Chicken: Place the chicken between parchment or plastic wrap and pound until evenly thin, about ¼ inch thick.
1 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.
2 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.
3 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.
5 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.
