Chicken Paillard With Caper Brown Butter

Recipe by Colbys Mom
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Flatten chicken breasts between sheets of plastic wrap to 3/8" thickness.
  • In 9" pie plate or large shallow dish, combine bread crumbs and grated Parmesan.
  • 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.
  • Working with 1 breast at a time, brush 1 side with melted butter.
  • Place, butter side down, in crumbs; press down to coat.
  • Brush top of breast with butter; turn over and coat with crumbs.
  • Place on waxed-paper lined baking sheet.
  • Repeat with remaining breasts.
  • In each of 2 large non-stick skillets, melt 1 tbsp butter until foamy.
  • 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).
  • Remove chicken to serving platter; wipe one of the skillets clean.
  • In clean skillet, melt remaining butter; cook over medium heat until light golden and smells toasted.
  • Stir in lemon juice and capers.
  • Pour over chicken.
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