Chewin’ Tuesday: Pan Fried Chicken with Browned Butter Caper Sauce

By now you know I’m totally infatuated with The Chew.  The co-hosts, special guests, and of course the food.  Another thing I’m obsessed with is, you guessed it, brown butter.  If butter makes everything better, then brown butter takes it to a whole new level.

If there was ever one dish that takes several of my favorite things and combines them all in one mouthwatering concoction it would be this chicken.  When I watched Clinton Kelly make this, I thought this dish was made personally for me.

Golden juicy pan fried chicken topped with a nutty brown butter that is combined with tangy, fresh squeezed orange juice, salty capers and sweet onion.  All of that is topped with an orange parsley salad.  The chicken pairs perfectly with the sauce; it’s light, full of flavor and the fresh orange slices add another burst of flavor and texture with each bite.

This meal is so simple to prepare, going from stove top to table in under 30 minutes making this ideal for weeknight meals.  The presentation, however, is simple and sophisticated making it ideal for entertaining.  So whether you’re looking for something different to make for supper or a meal for your next dinner party, this chicken is the ideal dish.

Pan Fried Chicken with Browned Butter Caper Sauce

Ingredients:

4 Chicken cutlets, pounded thin
2 Cups flour
Salt and freshly ground black pepper
2 Eggs
2 Cups breadcrumbs
5 Tbsp olive oil, divided
4 Tbsp butter
4 Tsp capers, drained
1/4 Cup flat-leaf parsley, chopped
2 Oranges, peeled
1 Tbsp sweet white onion, minced

Directions:


Squeeze the juice of one orange in a bowl and set aside.  Peel the pith off the other orange and cut between the membranes to release each piece of orange.  Set aside.

Pound the chicken cutlets to a half an inch in thickness.  Set aside.

Place flour, season with salt and pepper in a shallow dish.  Lightly beat the eggs and pour in a shallow dish.  Pour the breadcrumbs in a third shallow dish.  Dredge the cutlets. Coat with flour, shake off excess, then dip in eggs, then coat with breadcrumbs.

Place 4 tablespoons of olive oil in a large skillet and place over medium-high heat.  Add the chicken, cooking for about 4 minutes per side, until golden brown and the juices run clear.  Remove the cooked chicken and transfer to a paper towel lined plate.  Drain the grease from the and wipe clean.  Return the pan to the stove and place over medium heat.  Add the butter, once it melts it will begin to crackle and foam.  Once the foaming subsides reduce the heat and add the capers, shallots, and orange juice and stir.  Remove from heat.
In a small bowl combine parsley, remaining tablespoon of olive oil, and orange segments.  Toss to combine, season with salt and pepper.  Taste, adjust seasonings if needed.

Divide the chicken among plates and spoon sauce of the chicken and top with the orange parsley salad.

Recipe source: barely adapted from The Chew