Bring festive flair to your weekly menu with a Bon Appétit classic! Simplify the season with an easy way to shop for ingredients and have everything delivered right to your door with DoorDash. Spend less time running errands and more time savoring the joy of holiday cooking!
The jar of capers in your refrigerator does all the heavy lifting in this quick, simple recipe. First, a marinade made from caper brine, red wine vinegar, and grated garlic imbues chicken breasts with flavor and keeps the meat tender as it sears in a hot pan. Then, the leftover marinade in the bowl (plus some water and honey) becomes a punchy pan sauce, with butter added for a velvety texture and whole capers for pops of tang.
Ingredients
1 garlic clove, finely grated
1/3 cup red wine vinegar
1 Tbsp. drained capers, plus 2 Tbsp. brine
4 Tbsp. extra-virgin olive oil, divided
2 large skinless, boneless chicken breasts (about 1 lb total)
3 Tbsp. unsalted butter
Freshly ground pepper
Coarsely shopped parsley
Preparation
Mix garlic, vinegar, caper brine and 2 Tbsp. oil in a large bowl to combine. Slice chicken breasts in half like you're going to butterfly them, but cut all the way through to make 4 evenly thick cutlets (1/3" thick or less).
Add to bowl with marinade and turn to coat. Let sit at least 15 minutes and up to 1 hour.
Heat remaining 2 Tbsp. oil in a large skillet over medium-high. Remove chicken from marinade; pat dry (no need to salt). Set marinade aside.
Arrange chicken in pan; cook until golden, about 3 minutes. Turn and cook on other side until golden and cooked through, about 2 minutes. Transfer chicken to a platter; reserve skillet.
Stir honey and 1/4 cup water into reserved marinade, then pour into reserved skillet. Cook, scraping up brown bits, 1 minute.
Add butter eand capers; season with pepper. Cook, stirring, until butter is melted and sauce is emulsified, 1-2 minutes.
Drizzle sauce over chicken; top with parsley.
PHOTO CREDIT: Courtesy of Bon Appétit
