Butter caper garlic chicken with sourdough bread!
Butter caper garlic chicken with sourdough bread!
Ingredients
Chicken breasts dredged in flour, seared, then finished in a butter-white-wine pan sauce with garlic, soy, and caper juice; served with fresh sourdough bread for dipping.
Directions
- 1
Lightly pound your chicken breasts until they are slightly thinner and salt and pepper all over.
- 2
Place flour in a shallow bowl.
- 3
Working one at a time, dredge in flour, shaking off excess and set aside.
- 4
Heat olive oil in a large skillet over medium-high heat.
- 5
Add chicken and cook until golden brown underneath, about 4 minutes.
- 6
Turn and cook on other side until chicken is nearly cooked through, 1–2 minutes.
- 7
Transfer back to plate and set aside.
- 8
Reduce heat to medium and add a little more olive oil.
- 9
Add garlic and cook for about a minute.
- 10
Pour in wine and bring to a simmer, stirring occasionally and scraping up any browned bits, 1–2 minutes.
- 11
Increase heat to medium-high and add chicken broth, butter, and salt.
- 12
Cook, stirring often, until butter is melted and combined, about 2 minutes.
- 13
Stir in soy sauce and caper juice.
- 14
Return chicken to skillet and cook, spooning the sauce over the chicken until it is cooked through and sauce is reduced slightly, about 3 minutes.
- 15
Remove from heat, season with more pepper and top with green onions.
- 16
Serve with fresh sourdough bread alongside for dipping into sauce and enjoy :)
