Chicken Breasts In Brown Butter Caper Sauce

Serves 4
  • 1/4 cup Wondra flour
  • 1/2 tsp. kosher salt
  • 1/8 tsp. Kowalski's Coarse Ground Black Pepper, plus extra for seasoning
  • 4 Kadejan Boneless Skinless Chicken Breast Halves
  • 8 tbsp. unsalted butter, divided
  • - juice of 1/2 lemon (about 1/4 cup)
  • 2 tbsp. capers, drained, rinsed
  • - kosher salt

In large zipper-closure food storage bag, combine first 3 ingredients; dredge chicken in seasoned flour. In large nonstick skillet, melt 2 tbsp. butter over medium-high heat; add chicken breasts, sautéing until no longer pink in the center (10-15 min.), turning once. Remove cooked breasts to warm platter; cover. Add remaining butter to pan, heating until it begins to brown (2-3 min.), stirring constantly. Stir in lemon juice and capers; season to taste with salt and pepper.

To Serve: Place chicken breast on each of 4 dinner plates; divide sauce among breasts. Serve immediately.