White Meat Dinner Recipe
Make White Meat Dinner Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Sauce & Finish
Vegetable Side
Method
Main Ingredients
- 1
Prepare chicken
Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even 1/2-inch thickness. Season both sides evenly with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.
- 2
Dredge
Place the 1/2 cup flour on a shallow plate and lightly coat each seasoned breast, shaking off excess flour. Set floured chicken aside on a plate.
- 3
Sear chicken
In a large skillet over medium-high heat, add 1 tbs olive oil and 1 tbs butter. When hot and shimmering, add 2 chicken breasts without crowding. Sear 3-4 minutes per side until golden brown. Transfer to a plate and tent loosely with foil. Repeat with remaining 1 tbs olive oil and 1 tbs butter for the other two breasts. Reserve skillet and drippings for the sauce.
Sauce & Finish
- 4
Sweat aromatics
Reduce heat to medium. Add the minced shallot to the skillet and cook, stirring, for 1-2 minutes until softened. Add the 3 minced garlic cloves and cook 30 seconds until fragrant, scraping up browned bits from the pan.
- 5
Deglaze
Carefully pour in 1/2 cup dry white wine (or 1/2 cup chicken broth if not using wine) to deglaze the pan, scraping any browned bits. Let it simmer until reduced by about half, roughly 2-3 minutes.
- 6
Build sauce
Stir in 1 cup low-sodium chicken broth, 1 tbsp Dijon mustard, and 1 tbsp fresh lemon juice. Bring to a gentle simmer.
- 7
Finish with cream and butter
Stir in 1/2 cup heavy cream and 2 tbsp unsalted butter. Allow the sauce to simmer gently until slightly thickened, about 3-4 minutes. Taste and season with remaining 1/2 tsp kosher salt and 1/2 tsp black pepper if needed.
- 8
Return chicken and add capers
Return the seared chicken breasts to the skillet, spoon some sauce over them, scatter 2 tsp drained capers around, and simmer gently for 4-6 minutes until internal temperature reaches 165°F (74°C) and chicken is cooked through. Spoon sauce over the chicken once more and remove from heat. Stir in 2 tbsp chopped parsley.
Vegetable Side
- 9
Roast asparagus
While searing chicken (or during sauce simmer), preheat oven to 425°F (220°C). On a rimmed baking sheet, toss 1 lb trimmed asparagus with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer and roast for 8-10 minutes until tender-crisp and slightly charred at tips.
- 10
Finish plating
Place one chicken breast on each plate, spoon generous sauce over the chicken and around the plate, sprinkle a few additional chopped parsley leaves for garnish, and arrange the roasted asparagus alongside. Serve immediately.
