Chicken Gasador Recipe

Pound and season

If chicken breasts are uneven, place each between plastic wrap and pound to an even 3/4-inch thickness with a meat mallet or rolling pin. Pat dry with paper towels. Season both sides with kosher salt, black pepper, and garlic powder.

Sear or grill

Heat a large heavy skillet or grill pan over medium-high heat. Add 1 tbsp olive oil and heat until shimmering. Add chicken breasts (work in batches if needed) and cook 4-5 minutes per side until golden and an instant-read thermometer inserted into thickest part reads 160°F (71°C). Transfer chicken to a plate and tent loosely with foil; it will finish cooking in the sauce.

In the same skillet over medium heat, add the bacon slices in a single layer. Cook until crisp, 5-7 minutes, turning once. Remove bacon to a paper towel-lined plate and reserve 1 tbsp bacon fat in the pan (discard excess or save for another use). Chop or crumble the cooked bacon and set aside.

If there is less than 1 tablespoon fat remaining, add the remaining 1 tbsp olive oil. Add the minced garlic and chopped shallot to the pan and sauté over medium heat until softened and fragrant, about 1-2 minutes, stirring so they don't burn.

Deglaze the pan by pouring in the dry white wine and chicken stock, scraping up any brown bits from the bottom with a wooden spoon. Let the liquid simmer for 1-2 minutes to reduce slightly and cook off most alcohol.

Reduce heat to medium-low and stir in the heavy cream. Let the sauce simmer gently for 3-4 minutes until it begins to thicken slightly.

Stir in the capers, lemon juice, and unsalted butter. Taste and season with additional salt and pepper as needed (remember bacon is salty). Add the chopped bacon back into the sauce, reserving a small pinch for garnish if desired.

Return the seared chicken breasts to the pan, spooning sauce over each piece. Simmer gently for 3-4 minutes more, or until chicken reaches 165°F (74°C) and sauce has thickened to coat the back of a spoon.

Remove pan from heat. Stir in the chopped fresh parsley and grated parmesan (if using) and lemon zest (if using). Spoon sauce over chicken and garnish with the reserved bacon pieces.

Serve immediately with the sauce spooned over. Recommended sides: linguine, mashed potatoes, or steamed vegetables. Makes 4 servings.