Yields: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients
- 4 boneless, skinless chicken breasts (pounded to an even thickness)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup white wine (or chicken broth)
- 1/4 cup heavy cream
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for garnish
Instructions
Prep the Chicken: Pound the chicken breasts to about 1/2-inch thickness for even cooking. Season both sides with salt and pepper.
Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
Make the Sauce: In the same skillet, melt the butter. Add the onion and cook for 2 minutes, or until softened. Stir in the garlic and cook for 30 seconds more.
Deglaze and Simmer: Deglaze the pan with white wine (or chicken broth), scraping up any browned bits stuck to the bottom. Allow the liquid to reduce slightly for about 1 minute.
Finish the Sauce: Stir in the heavy cream and capers. Reduce the heat to low and simmer gently for 2-3 minutes, or until slightly thickened.
Return the Chicken: Add the cooked chicken back to the pan and spoon the sauce over it to fully coat.
Garnish and Serve: Sprinkle with chopped parsley and serve immediately with lemon wedges on the side.
Tips
- Pounding Tips: Place chicken breasts between two pieces of plastic wrap or parchment paper before pounding for easier cleanup.
- Breadcrumbs: For a crispier texture, coat the pounded chicken in breadcrumbs mixed with a bit of Parmesan cheese before searing.
- Variations: Add a handful of sliced mushrooms along with the onions, or a dollop of Dijon mustard to the sauce for more depth of flavor.
- Side Dish Ideas: Serve your Company Chicken with rice, mashed potatoes, pasta, or a fresh salad.
