Dinner Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Lightly dredge each breast in the flour, shaking off excess.

Sear

Heat a large skillet over medium-high heat. Add 2 tbs olive oil. When shimmering, add the chicken skin-side down and sear for 6-8 minutes until deep golden and the skin releases easily. Flip and cook 4-5 minutes more until internal temperature reaches 155-160°F (it will finish resting). Transfer chicken to a plate and tent with foil to rest.

Build pan sauce

Reduce heat to medium. Add 1 tbs butter to the same skillet. Add the minced shallot and cook 1-2 minutes until softened. Add the garlic and cook 30 seconds until aromatic. Pour in the white wine (or 1/2 cup stock) to deglaze, scraping browned bits, and simmer 1-2 minutes to reduce slightly.

Finish sauce

Add 1 cup chicken stock, lemon juice, and capers. Simmer 3-4 minutes to reduce and concentrate flavor. Stir in remaining 1 tbs butter and the optional 2 tbs heavy cream if using, then add chopped parsley and thyme. Taste and adjust seasoning with remaining 1/2 tsp salt and 1/2 tsp pepper as needed. Return chicken to the pan and spoon sauce over for 1 minute to rewarm and finish cooking to 165°F internal. Remove from heat.

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss the halved baby potatoes with 2 tbs olive oil, minced garlic, chopped rosemary, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated. Spread in a single layer, cut side down, and roast for 25-30 minutes until golden brown and fork-tender, tossing once halfway through for even browning. Remove from oven and toss with 1 tbs chopped parsley before serving.

Whisk together 1.5 tbs lemon juice, 3 tbs extra virgin olive oil, 1/2 tsp Dijon, 1/2 tsp honey, 1/2 tsp kosher salt and 1/4 tsp black pepper in a small bowl or shake in a jar until emulsified. Place arugula in a large bowl, dress lightly with vinaigrette (start with half the dressing and add more to taste), toss to combine, and top with shaved Parmesan if desired.

Divide roasted potatoes and arugula salad among 4 plates. Place one chicken breast on each plate and spoon the lemon-herb pan sauce over the chicken and a little onto the potatoes. Garnish with additional chopped parsley and a lemon wedge. Serve immediately.