Pan Roasted Chicken Breast With Lemon Capers Pan Sauce
6 (8-ounce) chicken breasts (skin on)
½ cup vegetable oil
3 tablespoons minced shallots
4 tablespoons white wine
3 tablespoons lemon juice
3 tablespoons capers, chopped
4 tablespoons unsalted butter
3 tablespoons parsley, chopped
Preheat oven to 400 degrees.
Season both sides of the chicken breast with salt and pepper.
Heat oil until hot in a large ovenproof skillet over medium heat.
Gently place the chicken breast skin side down away from you so not to splatter the hot oil.
Cook for 8 minutes or until the skin is well-browned.
Turn the chicken over and place skillet in preheated oven for 10 minutes.
Remove from oven and transfer chicken to a cookie sheet, reserving the skillet for the pan sauce.
Allow the chicken to rest for 5-10 minutes before cutting.
For the sauce, over medium, heat add the shallots, white wine and lemon juice and reduce by half.
Add capers and salt and pepper to taste.
Slowly whisk in the butter one piece at a time to emulsify the sauce.
Finish with parsley.
Chef Robert Carter of Carter’s Kitchen and Rutledge Cab Co. has appeared on the Food Network and “Martha Stewart Living” and has been featured in numerous publications, including Food & Wine, Esquire, Bon Appetit and The New York Times.
Notice about comments:
The Post and Courier is pleased to offer readers the enhanced ability to comment on stories. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We ask that you refrain from profanity, hate speech, personal comments and remarks that are off point.