Jul 14 2026
Restaurants›Herons›James Beard Award Nominee Recipe

James Beard Award Nominee Recipe

Inspired by Herons
Time1h
Serves4

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

  1. 1

    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

  1. 2

    Sear the Chicken

    Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade. Cook the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest.

  2. 3

    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

  1. 4

    Plate the Dish

    Slice the chicken breasts and arrange them on a plate. Drizzle the sauce over the chicken and garnish with fresh parsley.

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