James Beard Award Nominee Recipe
Multi-year nominee for Best Chef: Southeast (2016, 2017, 2019, and 2020).
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Ingredients
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Main Ingredients
Sauce Ingredients
Method
Preparation
Marinate the Chicken
In a large bowl, combine the olive oil, minced garlic, chopped rosemary, lemon zest, salt, and black pepper. Add the chicken breasts and coat them well with the marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours.
Cooking
Make the Sauce
In a saucepan, melt the butter over medium heat. Add white wine and cook for about 2-3 minutes until reduced by half. Stir in heavy cream and capers, and let simmer for 5 minutes. Adjust seasoning with salt and pepper.
Serving
Plate the Dish
Slice the chicken breasts and arrange them on a plate. Drizzle the sauce over the chicken and garnish with fresh parsley.