This tasty dish is elegant enough to serve when entertaining, and it’s simple enough to make for a weeknight family supper.
Recipe by Kimme Hargrove
1 tablespoon olive oil
4 tablespoons butter, divided in half
3-4 chicken breasts, halved and pounded to ¼- to ½-inch thick
Salt, to taste
Pepper, to taste
3 garlic cloves, minced
½ cup white wine
1 cup chicken broth
1 large lemon, juiced (also cut a few thin slivers for garnish)
2 tablespoons capers
1 tablespoon honey
¼ cup parsley, chopped (reserve 1 teaspoon for garnish)
In a large skillet, heat oil and 2 tablespoons butter over medium heat until just beginning to brown.
Season chicken with salt and pepper on both sides, then sauté chicken for 3 minutes on each side. Remove from skillet, and set aside.
Add garlic to skillet, and sauté for 30 seconds, being careful to not burn. Add wine, and deglaze pan with a spoon. Allow wine to cook down by about half.
Add chicken broth, lemon juice, capers and honey, lowering heat to a simmer. Allow to reduce by about half. Add parsley and remaining 2 tablespoons butter, and season with salt and pepper to taste.
Add chicken back to pan, and toss to heat and coat in sauce.
Serve over pasta of choice, with sauce drizzled over top and garnished with parsley and slivers of lemon.