Daily Special Recipe

Prepare Chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even 1/2-inch thickness between two sheets of plastic wrap. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and smoked paprika.

Set Breading Stations

Place flour in a shallow dish and season with 1/4 tsp salt and a pinch of pepper. Beat the eggs in a second shallow dish. In a third dish, combine panko and grated Parmesan and 1/4 tsp salt.

Bread the Chicken

Dredge each seasoned breast in flour, shaking off excess, dip into beaten eggs, then press into the panko-Parmesan mixture to coat evenly. Set on a wire rack while heating oil.

Fry the Chicken

In a large skillet, pour olive oil and warm over medium-high heat until shimmering (about 350°F if using a thermometer). Add 2 chicken breasts at a time without crowding. Fry until golden brown, about 3-4 minutes per side, turning once. Transfer to a paper-towel-lined plate and keep warm in a low oven (200°F) while you cook the remaining breasts. Sprinkle the cooked breasts with the remaining 1/2 tsp kosher salt and remaining black pepper to taste.

Sauté Shallot and Garlic

Carefully pour off excess oil from the skillet leaving about 1 tbs oil and 1 tbs butter. Reduce heat to medium. Add the chopped shallot and sauté until translucent, 2-3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Deglaze and Build Sauce

Add white wine (or 1/2 cup chicken stock) to deglaze the pan, scraping up browned bits. Let simmer 1-2 minutes to reduce slightly. Add chicken broth, lemon juice, and capers; simmer another 2 minutes.

Add Vegetables

Stir in cherry tomatoes and baby spinach. Cook until spinach is wilted and tomatoes begin to soften, about 2-3 minutes. Stir in remaining 2 tbs butter and chopped parsley. Taste and adjust seasoning with salt and pepper and optional red pepper flakes.

Finish

Return the fried chicken to the skillet, spooning the pan sauce and vegetables over each breast to heat through for 1-2 minutes so flavors meld.

Transfer chicken to serving plates, spoon extra sauce and vegetables over top. Serve with lemon wedges on the side for squeezing. Garnish with additional parsley if desired.

Suggested accompaniments: serve with buttered pasta, mashed potatoes, or a simple green salad.