Parmesan Crusted Chicken Breast With Lemon Caper Butter Recipe

HOT FROM A FIERY PAN

1. 1

   Prep and crust setup

   Pat dry the chicken breasts and, if needed, pound to an even thickness about 1/2 inch. Lightly season both sides with salt and pepper.

2. 2

   Dredging stations

   Set up three shallow bowls: one with the flour seasoned with a pinch of salt and pepper; one with beaten eggs; and one with a mixture of grated Parmesan, Panko breadcrumbs, garlic powder, and 3 tablespoons of chopped parsley.

3. 3

   Coat the chicken

   Dredge each chicken breast first in flour, then dip in eggs, and press into the Parmesan-Panko crust until evenly coated on all sides.

4. 4

   Sear the chicken

   Heat olive oil in a large skillet over medium-high heat. Sear the crusted chicken 2 to 3 minutes per side until the crust is golden and the chicken is cooked through. Transfer to a plate and keep warm.

5. 5

   Make the lemon caper butter and white wine sauce

   In the same skillet, add the unsalted butter and melt. Pour in the white wine to deglaze, scraping up browned bits. Stir in the chicken stock and heavy cream; simmer until slightly reduced and glossy. Add lemon juice and capers; then whisk in the remaining butter until the sauce is emulsified and smooth.

6. 6

   Whipped potatoes prep

   Peel and cut potatoes; boil in salted water until fork-tender, about 15 minutes. Drain well.

7. 7

   Whip potatoes

   Mash hot potatoes with milk and 2 tablespoons butter until creamy. Season with salt and pepper to taste.

8. 8

   Roast the asparagus

   Toss asparagus with a drizzle of olive oil, salt, and pepper. Roast in a preheated 425°F (220°C) oven for 8–10 minutes until crisp-tender.

9. 9

   Plate and finish

   Place a scoop of whipped potatoes on each plate, arrange asparagus beside them, and top with a parmesan crusted chicken breast. Spoon lemon caper butter and a little white wine sauce over the chicken. Garnish with chopped parsley.