Empty My Fridge
The Only One Pan Chicken Recipe You'll Ever Need!
Ingredients
- Extra virgin olive oil¼ cups
- Butter4 tbsp
- Chicken2 lb
- Garlic10 cloves
- Chili flake · crushed flakes½ tsp
- Cherry tomato1 ½ lb
- Caper7 tbsp
- Chicken stock¾ cups
- Parsley · minced¼ cups
- Salt
- Black pepper
Instructions
- Pat the cutlets dry and season both sides with salt and pepper.
- Heat the pan over medium heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When bubbling, sear the chicken for about 3–4 minutes per side until browned. Move the cooked cutlets to a plate and cover loosely with foil. Work in batches, adding more oil and butter as needed.
- Add the remaining olive oil and the garlic to the pan. When the garlic turns golden, add the red pepper flakes and cook for 30 seconds. Add the tomatoes and cook until they release their juice, about 5 minutes.
- Add the caper vinegar, chicken stock and capers, and raise the heat to high. Scrape up the browned bits and cook until the sauce reduces by about half.
- Lower the heat to low, return the chicken to the pan and cook for 2 minutes until warmed through.
- Off the heat, whisk in 2 tablespoons cold butter one cube at a time. Stir in the parsley, then taste and adjust salt and pepper.
Summarized from Sip and Feast's video. Watch it for the details.
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