Charred Lemon Chicken Breast

Total Time: 37mins

INGREDIENTS

2 small lemons, cut into thin rounds
1 1/2 teaspoons sugar
4 garlic cloves, halved
2 skinless chicken breasts, halved
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil, divided
2 tablespoons unsalted butter, divided
1 teaspoon grated shallot
1/2 teaspoon grated garlic
1 sprig of oregano
1 sprig of thyme
1/2 cup dry white wine
1 cup chicken stock
1 teaspoon all-purpose flour
1 tablespoon capers, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley

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DIRECTIONS

STEP 1: Combine lemon slices, sugar, and garlic in a medium bowl.

STEP 2: Sprinkle chicken with 1/2 teaspoon of salt and pepper. Heat a large skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add chicken to pan; cook 4 minutes on each side or until done. Place chicken on a plate. Add remaining 1 teaspoon oil to pan; using a swirling action to coat. Add lemon mixture to pan; cook for 1 minute or until lemon is slightly browned, turning occasionally. Return lemon mixture to bowl.

STEP 3: Wipe the pan with a paper towel and then heat pan over medium heat. Add 1 1/2 teaspoons butter to pan; swirl until butter melts. Add shallot, 1/2 teaspoon grated garlic, oregano sprig, and thyme sprig; cook 1 minute. Add wine to the pan. Scrape the pan to loosen browned bits. Bring to a boil; cook for 3 minutes or until liquid almost evaporates. Add remaining pinch of salt, stock, and flour to pan, stirring with a whisk. Bring to a boil; reduce heat, and simmer 3 minutes or until liquid is reduced slightly. Remove pan from heat and remove the oregano and thyme sprigs. Stir in remaining 1 1/2 tablespoons butter and capers, stirring until butter melts. Return chicken and any juices to pan; turn to coat with sauce. Top chicken with lemon mixture. Sprinkle with parsley.