Chicken Paillard With Caper Brown Butter

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 (6 ounce) boneless skinless chicken breast halves, tenderloins removed
• 1 1/2 cups fine fresh breadcrumbs
• 1/3 cup grated parmesan cheese
• 6 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice
• 1 tablespoon capers, drained

Recipe

• 1 flatten chicken breasts between sheets of plastic wrap to 3/8" thickness.
• 2 in 9" pie plate or large shallow dish, combine bread crumbs and grated parmesan.
• 3 in cup, on high power, microwave 2 tbsp butter until melted, about 20 seconds; stir in 3/4 tsp salt and 1/2 tsp pepper.
• 4 working with 1 breast at a time, brush 1 side with melted butter.
• 5 place, butter side down, in crumbs; press down to coat.
• 6 brush top of breast with butter; turn over and coat with crumbs.
• 7 place on waxed-paper lined baking sheet.
• 8 repeat with remaining breasts.
• 9 in each of 2 large non-stick skillets, melt 1 tbsp butter until foamy.
• 10 place 2 chicken breasts in each pan; cook over medium heat 6 minutes; turning once, until coating is golden brown and chicken is cooked through (adjust heat if crumb mixture is browning too quickly).
• 11 remove chicken to serving platter; wipe one of the skillets clean.
• 12 in clean skillet, melt remaining butter; cook over medium heat until light golden and smells toasted.
• 13 stir in lemon juice and capers.
• 14 pour over chicken.