This elegant entree makes a sophistciated dinner party main dish. Bright lemon flavor, tangy capers and fresh herbs take basic chicken to a whole new level.
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1/2 cup all-purpose flour
2 teaspoons kosher salt, divided
1 teaspoon pepper, divided
2 tablespoons water
3 cups panko bread crumbs
1 1/2 pounds boneless skinless chicken breasts
1/2 cup vegetable oil
1 cup dry white wine
1/2 cup plus 2 tablespoons Land O Lakes® Butter, cut into pieces
6 tablespoons lemon juice
1/4 cup capers, drained
1/2 teaspoon kosher salt
3 tablespoons chopped fresh flat-leaf parsley
How to make
Heat oven to 350°F. Line baking sheet with parchment paper. Set aside.
Combine flour, 1 teaspoon salt and 1/2 teaspoon pepper in wide, shallow bowl or pie plate. Combine eggs and water in second shallow bowl or pie plate. Place panko into third shallow bowl or pie plate.
Slice each chicken breast in half horizontally to create 2 thin filets. Place chicken between sheets of plastic wrap or parchment paper; pound to 1/4-inch thickness. Repeat with remaining chicken. Cut any large pieces in half. Season chicken on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Dip both sides of each chicken breast into seasoned flour, shaking off any excess, then into egg mixture, shaking off any excess. Place each piece in panko, pressing panko onto chicken so it sticks. Place breaded chicken onto prepared sheet pan.
Heat 1/4 cup oil in large skillet over medium heat until shimmering. Working in batches, cook chicken in oil 3 minutes or until bottom is browned and crisp. Flip chicken; cook until other side is browned and crisp, adding 2 tablespoons oil at a time as needed to continue frying. Transfer cooked chicken to clean baking sheet.
Transfer baking sheet with chicken to oven when preparing sauce. (Total oven time should be between 10-20 minutes. Remove from oven after 20 minutes to avoid dry, overcooked chicken.)
Meanwhile, drain any remaining oil from skillet; wipe with paper towel. Heat skillet over medium heat; add wine. Bring to a boil; cook 5 minutes or until reduced by half. Reduce heat slightly; add butter, lemon juice and capers. Cook, whisking constantly, until butter is melted. Continue cooking 1 minute or until sauce is emulsified and creamy. Season with 1/2 teaspoon salt or to taste.
Arrange chicken on platter; drizzling with half of sauce. Garnish with chopped parsley and lemon wedges. Serve with remaining sauce on the side.
Chardonnay and Pinot Grigio are good choices for the dry white wine used in this recipe.
And don't forget to tag us @landolakesktchn.