Pan Roasted Chicken Breasts With Lemon and Caper Sauce

READY IN: 50mins
Recipe by dianegrapegrower

From Cook's Illustrated. Very much like Chicken Piccatta, but moister, with less hands-on time required. But also not as quick - the choice is yours. (I must warn you that the skillet handle is HOT when removed from the oven. Despite repeated reminders to myself, I still grabbed it while making the sauce.)

Top Review by Sue Lau

Excellent. As stated, Chicken Piccata but moister, since it's cooked on the bone. We served this with asparagus. Very healthy and low carb. We'll be back. ~Sue

Ingredients Nutrition

Directions

  1. Adjust an oven rack to the lowest position and heat the oven to 450°F Pat the chicken dry with paper towels and sean with salt and pepper. Heat the oil in a 12" oven-safe skillet over medium-high heat until just smoking. Carefully lay the chicken breasts skin-side down in the skillet and cook until well browned, 6-8 minutes. Turn the chicken breasts and continue to brown lightly on the second side, about 3 minutes.
  2. Turn the chicken beasts skin-side down and transfer the skillet to the oven. Roast until the thickest part of the brests registers 160F on an instant read thermometer - about 15-20 minutes.
  3. Remove the skillet from the oven (warning: The handles are HOT!). Transfer the chicken breasts to a plate, tent loosely with foil, and let rest while making the sauce.
  4. Sauce: Being careful of the hot pan handle, add the oil to the skillet and return to medium heat until shimmering. Add the shallot and cook until softened, about 2 minutes. Stir in the flour and cook for 30 seconds. Stir in the broth, scraping up any browned bits. Bring to a simmer and cook 2-3 minutes to reduce slightly.
  5. Stir in any accumulated juices from the chicken and return to a simmer. Remove from heat and add remaining ingredients. Add salt and pepper to taste.
  6. Carve chicken and serve with sauce.

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