Lemon Chicken Breasts with Capers

Ingredients:

4 boneless, skinless chicken breasts (6 oz. each)
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup fine, dry breadcrumbs
4 Tbs. capers, rinsed, drained, patted dry, and chopped
1 lemon, zest finely grated, and juiced
2 Tbs. chopped fresh flat-leaf parsley
Kosher salt and freshly ground
black pepper
3 Tbs. unsalted butter
1 Tbs. olive oil
2 medium cloves garlic, thinly sliced
1/2 cup lower-salt chicken broth

Method:

Position a rack in the center of the oven and heat the oven to 425°F. Make a lengthwise horizontal slice almost all the way through each chicken breast and open each up like a book. Flatten the chicken with a meat mallet until it is 1/4 inch thick. Put the Parmigiano, breadcrumbs, 3 Tbs. capers, lemon zest, and 1 Tbs. parsley in a mini chopper or food processor and pulse a few times to combine. Sprinkle the mixture on top of the chicken breasts. Fold each breast closed and secure with toothpicks. Sprinkle the breasts with 3/4 tsp. salt and 1/2 tsp. pepper.

Heat 1 Tbs. butter and the oil in a large (12-inch), heavy-duty, oven-proof skillet over medium-high heat until the butter melts and starts to foam, about 2 minutes. Add the chicken and cook, without touching, until it browns and easily releases from the pan, about 2 minutes. Turn the chicken and cook the other side until browned, about 2 more minutes.

Add the garlic and the remaining 1 Tbs. capers to the skillet, transfer the pan to the oven, and roast uncovered until the chicken cooks through (an instant-read thermometer inserted into the thickest part should register 165°F), about 8 minutes. Transfer the chicken to a serving platter and tent with foil.

Set the skillet over medium-high heat; add the chicken broth, and cook, scraping the bottom of the pan with a wooden spoon to loosen any browned bits, until it reduces by about half, about 2 minutes. Remove from the heat and whisk in 2 Tbs. of the lemon juice and the remaining 2 Tbs. butter. Taste and add more lemon juice, salt, and pepper if needed. Serve the chicken drizzled with the butter sauce and sprinkled with the remaining 1 Tbs. parsley.

---