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.

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 piece garlic clove finely grated
• 0.33 cup red wine vinegar
• 2 tablespoon caper brine
• 2 tablespoon extra-virgin olive oil
• 2 lbs chicken breast large, skinless, boneless
• 2 tablespoon extra-virgin olive oil
• 1 teaspoon honey
• 0.25 cup water
• 3 tablespoon unsalted butter cut into pieces
• 1 tablespoon capers drained
• 0 freshly ground pepper
• 0 parsley coarsely chopped

Instructions

1. Mix garlic, red wine vinegar, caper brine, and 2 tablespoons of olive oil in a large bowl. Slice the chicken breasts in half to create 4 cutlets and add them to the marinade. Let sit for at least 15 minutes.
2. Heat remaining olive oil in a large skillet over medium-high heat. Remove chicken from marinade, pat dry, and cook in skillet, about 3 minutes on each side until golden and cooked through. Transfer to a platter.
3. Stir honey and water into the reserved marinade and pour it into the skillet, scraping up brown bits, for about 1 minute.
4. Add butter and drained capers to the skillet. Season with pepper and cook until the butter is melted and sauce is emulsified, 1-2 minutes.
5. Drizzle the sauce over the cooked chicken and top with parsley before serving.