Lemon Butter Chicken Plate Recipe

Prepare chicken

Pat the chicken breasts dry. If breasts are uneven, place between plastic and pound gently to an even thickness of about 1/2 inch so they cook evenly.

Season both sides of the chicken with 1 tsp salt and 1/2 tsp black pepper. Lightly dredge each breast in the 0.33 cup flour, shaking off excess.

Heat a large skillet over medium-high heat until hot. Add 2 tbs olive oil and 2 tbs unsalted butter. When butter foams, add the chicken breasts (do not crowd).

Sear chicken 3–4 minutes per side, or until a deep golden crust forms and internal temperature reaches 74°C (165°F). Adjust time for thickness. Remove chicken to a warm plate and loosely tent with foil to rest while you make the sauce (resting keeps meat juicy).

Lower heat to medium. In the same skillet with pan fond, add the 1 minced shallot and 2 minced garlic cloves. Sauté 45–60 seconds, stirring, until fragrant and softened but not browned.

Pour in 120 ml chicken stock to deglaze the pan, scraping up browned bits with a wooden spoon. Let simmer 2–3 minutes until the stock reduces slightly.

Add 3 tbs fresh lemon juice and 1 tsp lemon zest, then stir in 2 tbs unsalted butter to begin emulsifying the sauce.

Lower heat to medium-low and whisk in the remaining 4 tbs unsalted butter a little at a time until the sauce is smooth and glossy. Stir in the 2 tbs drained capers.

Taste and season with 0.5 tsp salt and 0.25 tsp black pepper as needed. Remove from heat and stir in 1 tbs chopped parsley. Keep sauce warm; if it thickens too much, add a tablespoon of stock or water to loosen.

While chicken rests, heat a small dry skillet over medium heat. Add 0.25 cup sliced almonds and toast, stirring constantly, 2–4 minutes until fragrant and golden. Add 1 tbs unsalted butter (or olive oil) at the end and toss to coat; remove from heat to stop cooking and transfer to a small bowl so they don’t continue browning.

Make the vinaigrette: in a small bowl whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 0.25 tsp salt and 0.125 tsp black pepper until emulsified.

Combine 2 cups mixed baby greens, 8 halved cherry tomatoes and 0.25 cup thinly sliced cucumber in a bowl. Dress lightly with the vinaigrette just before plating and toss to coat.

Slice each rested chicken breast crosswise if desired. Spoon generous amounts of the warm lemon-caper butter sauce over the chicken.

Scatter the toasted sliced almonds over the sauced chicken so they sit on top and add crunch.

Place a portion of the dressed petite salad on the plate beside the chicken. Add a lemon wedge and a small handful (0.25 cup) of microgreens on top or alongside for color and freshness.

Serve immediately so sauce is warm and almonds remain crisp.