Place the raw chicken breasts in between two pieces of saran wrap and pound into two uniformly thin slices. Lightly salt and pepper each side and set aside.
Chop the capers and set aside.
Combine the freshly squeezed lemon juice, equal amount of olive oil, chopped shallots, dijon mustard and salt and pepper to taste. Blend together using a handheld immersion blender. Set aside.
Place a 12 or 15 inch heavy skillet on medium high heat. Add 2 tablespoons of olive oil and heat until shimmering. Add the chicken breasts and cook until nicely browned on one side without moving (approximately 3 minutes), turn and allow to brown on other side another few minutes. Turn heat down to medium-low, cover and allow chicken to cook through another 5 - 8 minutes depending on thickness of meat. Do not overcook! When chicken is cooked through, remove from the pan, cover with foil and set aside to rest.
While chicken is resting, let the skillet cool down by removing from heat for 5 - 10 minutes. Once skillet is cooled to warm, gradually add about 1/3 to 1/2 the sauce (use your judgement, you could add all the sauce, I like to have additional sauce to pour over the dish as it is served, the sauce is also delicious on veggies or salad) to deglaze the pan, scrapping up browned bits of chicken and crust as you go. Add the capers. Stir around in the pan. Cut each chicken breast into thirds and add to the pan, along with any juices from the chicken. Stir, coating each piece of chicken in the sauce. Remove the chicken and sauce to serving dish or plate individually.
I like to serve with polenta and asparagus. YUM!
Do not overcook the chicken!
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|Serving Size: 1 Serving (194g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 369 (75%)|
|Amt Per Serving||% DV|
|Total Fat 41g||55 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 29.2g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 68.4mg||21 %|
|Sodium 438.7mg||15 %|
|Potassium 342.9mg||9 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 2.4g|
|Protein 27.7g||40 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 489
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