Ingredients
- •4 boneless skinless chicken breasts (6 oz each)
- •Salt and pepper
- •½ cup all-purpose flour
- •3 tbsp olive oil
- •4 tbsp butter, divided
- •3 cloves garlic, minced
- •1 cup dry white wine
- •1 cup chicken broth
- •¼ cup fresh lemon juice (about 2 lemons)
- •3 tbsp capers, drained and rinsed
- •2 tbsp fresh parsley, chopped
- •Lemon slices for garnish
- •For serving: angel hair pasta or crusty bread
Instructions
Pound chicken breasts to even 1/2-inch thickness
Season both sides with salt and pepper
Vacuum seal chicken breasts
Sous vide at 152°F (67°C) for 1 h 45 min
Remove chicken from bags and pat completely dry
Dredge chicken lightly in flour, shaking off excess
Heat olive oil and 2 tbsp butter in large skillet over medium-high heat
Sear chicken until golden, 2–3 min per side
Remove chicken and set aside
In same skillet, add garlic and cook 30 sec
Deglaze with white wine, scraping up browned bits
Add chicken broth and lemon juice
Simmer until reduced by half, 5–7 min
Add capers
Remove from heat and whisk in remaining 2 tbsp butter
Taste and adjust seasoning
Return chicken to pan and spoon sauce over
Garnish with parsley and lemon slices
Serve over pasta or with crusty bread
Notes
- •Fresh lemon juice is essential - bottled won't work
- •The flour helps the sauce cling to the chicken
- •Don't skip the butter finish - it makes the sauce silky
- •Great over angel hair pasta