Winner of Food Network Star Kids,
Natural gas is so great because I can control the temperature really easily, and the pan gets up to temperature super fast."
- 8 chicken breasts
- 1 cup flour
- 2 tsp salt
- 1 tsp pepper
- 4 TBSP butter
- 4 TBSP grapeseed oil
- 2/3 cup lemon juice
- 2 TBSP caper juice
- 1 cup chicken stock
- 1/2 cup capers
- 4 TBSP butter
- Parsley (to garnish)
- 2 lemons cut into ½ inch slices
- non-wooden cutting board
- harp chef's knife
- medium bowl (to hold flour mixture)
- small bowl (initial 1/2 cup flour)
- 2 tiny bowls (salt and pepper)
- 2 big plates
- three small dishes (butter and oil)
- 13 inch cast iron
- wooden spatula
- 4 small bowls (lemon juice, caper juice, chicken stock and capers)
- 2 bowls
- 1 serving plate (preferably white)
- Small whisk
- Chef knife
- Lemon juicer
- Medium cutting board (wood)
- Butterfly chicken breasts and cut all the way through, cutting the chicken breast into 2 pieces.
- In a medium bowl, add flour, salt, and pepper and mix.
- Dredge the chicken in the flour, tap off excess and set on a plate or tray.
- Add butter and oil to a pan and heat over medium high heat. Cook the chicken for about 3 minutes on each side, or until the chicken is golden brown and cooked to 165 degrees F.
- Remove chicken and set aside.
- Add lemon juice, caper juice chicken stock and capers to the pan and bring to a boil while scraping bits off the pan and mixing all the ingredients together. Boil for 1-2 minutes until the sauce thickens slightly.
- Add butter and mix until melted. Add your chicken back into the pan, making sure it is covered in the sauce.
- Top with fresh chopped parsley and lemon slices.