Dish 3 Recipe
Make Dish 3 Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Pan Sauce
To Serve (optional)
Method
Main Ingredients
Prep the chicken
Pat the 4 chicken breasts dry with paper towels. If any breasts are very thick, butterfly them or pound gently to an even thickness about 1/2–3/4 inch for even cooking.
Season both sides of the chicken breasts evenly with 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp garlic powder.
Heat a large skillet over medium-high heat. Add 3 tbs olive oil and allow it to shimmer but not smoke.
Add the chicken breasts to the hot pan (do not overcrowd; cook in two batches if necessary). Sear undisturbed for 4–5 minutes until a deep golden crust forms on the bottom.
Flip the chicken and reduce heat to medium. Continue cooking 4–6 minutes more, or until the internal temperature reaches 160–165°F (71–74°C) depending on your carryover cooking. Transfer the chicken to a plate and tent loosely with foil to rest while you make the sauce.
Pan Sauce
Lower the heat to medium. Add 2 tbs unsalted butter to the same skillet. Once melted, add the finely minced shallot and sauté for 1–2 minutes until translucent and fragrant, scraping up any brown bits from the pan with a wooden spoon.
Add 2 minced garlic cloves and sauté 30 seconds more until aromatic, taking care not to burn the garlic.
Pour in 1 cup dry white wine (or 1 cup chicken broth if you prefer no alcohol) to deglaze the pan. Use the spoon to scrape up any browned fond. Increase heat to medium-high and simmer until the liquid is reduced by about half, 3–4 minutes.
Stir in 1 cup chicken broth, 2 tbs fresh lemon juice, and 1 tsp Dijon mustard. Bring the mixture to a gentle simmer and reduce for 2–3 minutes to slightly thicken.
Add 2 tbs drained capers and 2 tbs chopped fresh parsley. Stir to combine.
For a richer, silkier sauce, whisk in 2 tbs heavy cream (optional). Then whisk in the remaining 0.5 tsp salt and 0.25 tsp black pepper to taste. Simmer 1 minute to heat through.
Return the rested chicken breasts to the skillet, spoon some sauce over each piece, and simmer 1–2 minutes to reheat and meld flavors. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.