The star of this recipe is a simple sauce with bold, memorable flavor. Three easy ingredients – capers, parsley, butter – plus one secret ingredient (the brine from the caper jar) come together into a rich and piquant sauce that will have you licking the plate.
The caper sauce pairs really well with chicken; in this case, boneless, skinless breasts pounded thin to reduce the cooking time to just 6 minutes. However, if you have a little more time on your hands the sauce can certainly be served with thicker skin-on breasts or thighs, a pork chop or tenderloin, a pan-seared fillet of fish or roasted vegetables.
Tiny, briny capers are actually flower buds that have been sun-dried and pickled in vinegar. The tart, lemony flavor of capers adds a bright, tangy boost to food. Keep a jar in the fridge (they never really seem to go bad) to throw into other dishes or to make this fantastic sauce whenever the mood strikes.
Time in the Kitchen: 30 minutes
- 4 boneless, skinless chicken breasts
- 4 tablespoons olive oil (60ml)
- 3 tablespoons of capers, plus 3 tablespoons of brine from the jar (45 ml)
- 3 tablespoons unsalted butter (60 g)
- 1/3 cup finely chopped parsley (80 ml)
- Salt and pepper
Slice each chicken breast in half horizontally. Place each half between sheets of plastic wrap and pound with a meat mallet (or small skillet) until 1/4 inch (6 mm) thick or less.
Generously season chicken with salt and pepper.
In a large skillet heat 2 tablespoons (30 ml) of olive oil. Add half of the chicken and cook for 3 minutes on each side until nicely browned. Remove the chicken from the skillet and set aside on a plate.
Heat 2 more tablespoons of olive oil. Add the remaining raw chicken and brown for 3 minutes on each side.
Remove the chicken from the pan, adding it to the plate of cooked chicken, but keep the heat on under the skillet.
To the skillet, add 3 tablespoons of brine from the jar of capers.
As the brine boils, scrape up any bits of meat stuck to the pan.
Stir in the butter, parsley and capers. Just before the butter begins to brown, add the chicken and any juices that have accumulated on the plate back to the skillet. Keep the chicken in the skillet just long enough to re-heat it and coat the breasts in sauce.