Although I delight in exotic and spicy cuisines, I do occasionally enjoy one of the great European standards — like this one! It’s a relatively simple recipe that you can prepare in about half an hour, give or take. There are few recipes in the global culinary repertoire that provide more elegance and flavor for so little effort. The recipe here comes from Giada de Laurentiis, but there are other variations. After initially sautéeing the chicken, many people deglaze the pan with white wine and chicken stock, whereas for the sake of convenience I used only a vegetable broth prepared from a powder.
With this kind of exquisite dish, we need to talk about side dishes and wine pairings. Tonight I served this with fresh asparagus and cherry tomatoes, tossed with extra-virgin olive oil and broiled for about 8-10 minutes until crisp-tender. If you want a starch, I’d recommend roasting some fingerling potatoes, which would nicely soak up the lemon-butter sauce.
This dish demands a crisp white wine. I served it with a Sancerre; a Chablis would also do nicely.
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 Tbsp. unsalted butter
5 Tbsp. extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock (or vegetable broth)
1/4 cup brined capers
1/3 cup chopped fresh parsley