Pan Roasted Chicken Breasts With Lemon and Caper Sauce Recipe
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Oven
- Stove
- Skillet
- Instant-read thermometer
- Paper towel
- Aluminum foil
- Plate
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
Ingredients
- 3 lbs bone-in skin-on chicken breasts
- 1 tablespoon vegetable oil
- 1 teaspoon vegetable oil
- 1 shallot, minced
- 1 teaspoon flour
- 3/4 cup low sodium chicken broth
- 1 tablespoon unsalted butter
- 1 tablespoon capers
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons fresh lemon juice
- salt
- pepper
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