SERVES 2 Served with steamed broccoli and rice, this is GFF editor Erika Lenkert’s most trusted family meal. It takes less than 20 minutes from start to finish, and my daughter, Viva, who’s not the biggest fan of animal protein, goes for it every time.
2 tablespoons cornstarch
1⁄2 teaspoon kosher salt
Freshly ground pepper
2 small boneless, skinless chicken breasts,pounded to a 1⁄2-inch thickness
1 tablespoon olive oil
5 tablespoons unsalted butter
1⁄4 cup dry white wine
1⁄4 cup capers
Juice of 1⁄2 lemon
1 teaspoon minced Italian parsley, for garnish (optional)
Combine the cornstarch, salt, and a pinch of pepper in a small bowl, and pour the mixture onto a plate. Dredge the chicken breasts in the mixture. Heat the olive oil in a large sauté pan over medium-high heat, add 1 tablespoon butter and the chicken breasts, and sauté for 3 minutes or until lightly browned on one side. Flip the chicken and sauté for 3 minutes on the other side. Remove the chicken and reserve. Keep the pan over medium-high heat and add the remaining 4 tablespoons of butter and the white wine and let it simmer and reduce by half, 2 to 4 minutes. Add the capers and lemon juice and stir to combine. Season with salt to taste, return the chicken to the pan to coat with the sauce, and serve.
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