For You Recipe

Prepare the chicken

Pat chicken breasts dry with paper towels. If thick, butterfly or pound to an even 1–1.5 cm thickness for even cooking. Season both sides with kosher salt (about 1 tsp total) and freshly ground black pepper (½ tsp).

Sear the chicken

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When butter is foaming and oil shimmering, add the chicken breasts. Cook without moving until a deep golden brown forms, about 4–5 minutes per side depending on thickness. Internal temperature should reach 74°C (165°F). Transfer chicken to a plate and tent loosely with foil to rest.

Aromatics

Lower heat to medium. If the pan is dry, add a splash (about 1 tsp) of olive oil. Add the minced shallot and cook, stirring, until translucent, about 1–2 minutes. Add the minced garlic and cook 30 seconds until fragrant, taking care not to burn it.

Deglaze

Pour in 60 ml dry white wine (or 60 ml chicken broth) to deglaze the pan, scraping up browned bits with a wooden spoon. Let the liquid reduce by about half, 1–2 minutes.

Build the sauce

Add 120 ml chicken stock and bring to a gentle simmer for 2–3 minutes to concentrate flavor. Stir in 2 tbs fresh lemon juice and 1 tbs drained capers. If you prefer a silkier, richer sauce, whisk in 2 tbs heavy cream now. Reduce the sauce slightly until it coats the back of a spoon, about 2–3 minutes.

Finish

Swirl in 1 tbs unsalted butter (if any remains) and 2 tbs chopped fresh parsley. Taste and adjust seasoning — add a pinch of salt or more lemon if desired. Return rested chicken to the pan and spoon sauce over each breast to reheat for 30–60 seconds.

Roast the potatoes

Preheat oven to 200°C (400°F). Halve or quarter the baby potatoes to uniform sizes. Toss potatoes with 1 tbs extra-virgin olive oil, 1 tsp fresh thyme (or ½ tsp dried), and a pinch of salt and pepper. Spread on a baking sheet cut-side down and roast until golden and tender, 20–25 minutes.

Wilt the spinach

While potatoes roast, heat a small skillet over medium heat with a teaspoon of olive oil (use from main ingredients if preferred). Add the baby spinach and a pinch of salt. Cook, stirring, until just wilted, about 1–2 minutes. Remove from heat and keep warm.

Plate

Place roasted potatoes and wilted spinach beside the rested chicken breasts. Spoon generous amounts of the bright pan sauce over the chicken and some around the plate. Garnish with extra parsley or lemon wedge if desired.