Organic Chicken Recipe

Preheat oven to 425°F (220°C). Toss halved baby Yukon Gold potatoes with 1.5 tbs olive oil, 1 tsp chopped rosemary, 0.75 tsp kosher salt and 0.5 tsp black pepper on a rimmed baking sheet in a single layer.

Roast in the preheated oven for 25–30 minutes, turning once halfway through, until potatoes are golden and tender. Keep warm.

While potatoes roast, bring a medium pot of salted water to a boil. Blanch broccolini and baby carrots for 2–3 minutes until bright and just tender, then drain and shock in ice water to stop cooking (or simply drain if serving immediately).

Toss the drained vegetables with 1 tbs olive oil, 0.5 tsp kosher salt and 0.25 tsp black pepper. Reheat briefly in a skillet over medium heat for 2–3 minutes or roast in the oven 8–10 minutes until warmed through. Finish with a squeeze of 1/2 lemon just before serving.

Slice the chicken breasts horizontally into 1/2-inch slices (or pound to 1/2" thickness) and season both sides with 1 tsp kosher salt and 0.5 tsp black pepper.

Lightly dredge each chicken slice in 3 tbs flour, shaking off excess.

Heat a large skillet over medium-high heat and add 2 tbs olive oil. When oil is shimmering, add the chicken in a single layer (work in batches if needed) and sauté 3–4 minutes per side until golden and cooked through (internal temperature 165°F/74°C). Transfer cooked chicken to a warm plate and tent with foil.

Reduce heat to medium and add 2 tbs unsalted butter to the same skillet. Add the minced shallot and cook 1–2 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits. Simmer 2–3 minutes to reduce slightly.

Add 1/2 cup chicken broth, 2 tbs fresh lemon juice and 1 tsp lemon zest. Stir to combine and simmer 2–3 minutes until sauce reduces and slightly thickens.

Stir in 2 tbs drained capers and the chopped parsley. Return the chicken to the skillet and spoon sauce over each piece to warm through for 1–2 minutes. Taste and adjust seasoning with additional salt or lemon if desired.

If you prefer a silkier sauce, swirl in an additional 1 tbs cold butter off the heat until glossy.

Divide roasted potatoes and vegetables between 4 plates (or 2–3 plates depending on portioning). Place the sautéed chicken slices on top or alongside.

Spoon extra lemon-caper sauce over the chicken and potatoes. Garnish with additional chopped parsley and lemon wedges if desired. Serve immediately.