LEMON CHICKEN WITH CAPERS

Ingredients

• 3 boneless skinless chicken breasts, fillets removed
• Salt and freshly ground pepper*
• 1/4 cup salted butter, divided
• 1 tbsp canola oil
• 1/4 cup finely chopped shallot
• 1/3 cup chicken broth
• 1/3 cup dry white wine
• 2 tbsp fresh lemon juice
• 2 tbsp drained capers, rinsed
• 2 tbsp chopped fresh parsley, divided
• 1 tsp grated lemon peel
• 1/2 cup whipping cream

Directions

1. Cut chicken breasts in half crosswise. Working with one chicken piece at a time, place chicken, smooth side down, between two sheets of plastic wrap. Using a flat meat pounder or heavy saucepan, gently pound chicken to a thickness of 1/4 inch. Sprinkle chicken pieces with salt and pepper.
2. Melt 2 tbsp butter with oil in a large nonstick frypan over medium heat. Cook chicken in batches, until lightly browned on both sides and completely cooked, about 1 – 2 minutes per side. Transfer chicken to a plate and tent with foil.
3. Melt remaining 2 tbsp butter in same frypan over medium heat. Add shallot and sauté until softened, about 2 minutes. Add broth and wine; simmer, stirring frequently, until liquid is reduced by half, about 3 – 5 minutes.
4. Reduce heat to medium-low. Stir in lemon juice, capers, 1 tbsp parsley and lemon peel. Add cream and cook, stirring, until slightly thickened, about 5 minutes. Return chicken and any accumulated juices to pan. Simmer, stirring, until heated through. Sprinkle with remaining 1 tbsp parsley.