bonappetit3.8
Back-Pocket Caper-Butter Chicken
A simple marinade, made with caper brine, becomes a punchy pan sauce, with melted butter for a velvety texture and whole capers for pops of tang.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●skillet
📝 Preparation Steps
1
Mix 1 garlic clove, finely grated, ⅓ cup red wine vinegar, 2 Tbsp. caper brine, and 2 Tbsp. extra-virgin olive oil in a large bowl to combine. Slice 2 large skinless, boneless chicken breasts (about 1 lb. total) in half like you’re going to butterfly them, but cut all the way through to make 4 evenly thick cutlets (⅓" thick or less). Add to bowl with marinade and turn to coat. Let sit at least ⏱️ 15 minutes and up to ⏱️ 1 hour.
. extra-virgin olive oil, divided4 Tbsplarge skinless, boneless chicken breasts (about 1 lb. total)2
2
Heat remaining 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Remove chicken from marinade; pat dry (no need to salt). Set marinade aside. Arrange chicken in pan; cook until golden, about ⏱️ 3 minutes. Turn and cook on other side until golden and cooked through, about ⏱️ 2 minutes. Transfer chicken to a platter; reserve skillet.
. extra-virgin olive oil, divided4 Tbsp
3
Stir 1 tsp. honey and ¼ cup water into reserved marinade, then pour into reserved skillet. Cook, scraping up brown bits, ⏱️ 1 minute. Add 3 Tbsp. unsalted butter, cut into pieces, and 1 Tbsp. drained capers; season with freshly ground pepper. Cook, stirring, until butter is melted and sauce is emulsified, 1–⏱️ 2 minutes. Drizzle sauce over chicken; top with coarsely chopped parsley.
. honey1 tsp. unsalted butter, cut into pieces3 Tbsp. drained capers, plus 2 Tbsp. brine1 TbspFreshly ground pepperCoarsely chopped parsley (for serving)
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