Day 167

Ever since i had the most amazing Scallops Limone at Damiano's in Boston, I have been craving those buttery scallops in the most delicious lemon white wine sauce with capers.  It was pure heaven.  So I decided to make something similar but with some boneless skinless chicken breasts.  It was heavenly.

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Just the right amount of lemon, just the right amount of butter, just the right amount of wine.  And it was really easy to make!  So here's the recipe:

2 skinless and boneless chicken breasts, butterflied and then cut in half 

salt and freshly ground black pepper

all-purpose flour, for dredging

5 tablespoons salted butter

5 tablespoons extra-virgin olive oil

fresh lemon juice from 1/2 a lemon

1/2 cup dry white wine

1/4 cup brined capers, rinsed

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 1 more tablespoon butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, wine and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning (I didn't add anything because I used salted butter). Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Remove pan from heat.  Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken.