Pollo Milano Recipe

Prep chicken

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness about 1/2 inch. This ensures even cooking.

Make marinade

In a shallow bowl, whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 3 crushed garlic cloves, 1 tsp black pepper, 1 tsp kosher salt and 1 tsp dried oregano.

Place the chicken in the marinade, turning to coat both sides. Cover and refrigerate for at least 30 minutes and up to 2 hours. Remove chicken from marinade and let come to near room temperature (about 10–15 minutes) before cooking. Reserve the marinade for a minute if any will be used for added flavor in the pan (do not reuse raw marinade without cooking).

Place the 1 cup flour in a shallow dish and lightly season with a pinch of salt and pepper. Dredge each marinated breast in the flour, shaking off excess.

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. When the butter foams and is hot, add two dredged chicken breasts without crowding. Cook 4–5 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Transfer cooked chicken to a warm plate and tent loosely with foil. Add remaining 1 tbs olive oil and 1 tbs butter to the pan and cook the remaining two breasts the same way; transfer to the plate.

Reduce heat to medium. Add the chopped shallot to the skillet and sauté 1–2 minutes until translucent, scraping up browned bits from the bottom of the pan.

Add 2 smashed garlic cloves and cook 30 seconds until fragrant.

Pour in 3 tbs dry white wine to deglaze the pan. Scrape up any browned bits and simmer until the wine reduces by about half, roughly 1–2 minutes.

Add 1 cup chicken stock and bring to a gentle simmer. Let the stock reduce by about one-third, 3–4 minutes.

Stir in 1 cup heavy cream and 1 tsp Dijon mustard. Simmer gently until the sauce thickens slightly, about 3–5 minutes.

Add 2 tbs drained capers and 1 tbs fresh lemon juice. Taste and season with about 1 tsp salt and 1/2 tsp freshly ground black pepper, adjusting to your preference.

Swirl in 2 tbs unsalted butter (or remaining butter) to enrich and gloss the sauce, then return the chicken and any accumulated juices to the pan. Spoon sauce over the chicken and simmer 1–2 minutes more to rewarm and finish cooking to an internal temperature of 165°F (74°C).

Sprinkle 2 tbs chopped fresh parsley over the chicken and sauce. If using, stir in 1/4 cup grated Parmesan for a slightly richer finish.

Transfer chicken to plates or serve family-style from the skillet. Spoon the pan sauce and capers over each breast. Garnish with lemon wedges and additional parsley if desired.

Serve immediately with sides such as buttered pasta, roasted vegetables, or a simple green salad. Leftovers: cool, refrigerate within 2 hours in an airtight container for up to 3 days.