Time: 40 Mins
Feeds: 2


2 EachSkinless-Boneless Chicken Breasts, butterflied & then cut in half making 4 pieces
4 TblsChef Brik - Black Garlic & Shallot Rub
7 TbsUnsalted Butter
4 TbsExtra-Virgin Olive Oil
1/3 CupDry White Wine
1/3 CupFresh Lemon Juice
1/2 CupLow Sodium Chicken Stock
1/4 CupRinsed Capers
as neededChopped Fresh Parsley
as neededAll-Purpose Flour, for dredging
to tasteKosher Salt & Freshly Ground Black Pepper


  1. Place each chicken breast between 2 sheets of parchment paper or plastic wrap & pound out to 1/4-inch thick
  2. Generously season the chicken breast pieces with the “Black Garlic & Shallot” rub & dredge them in flour. Shake off excess flour
  3. In a large skillet over medium heat, melt 2 Tbs of butter with 2 Tbs of olive oil
  4. When butter & oil start to sizzle, pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side, until browned. Do not crowd skillet
  5. Remove & transfer to plate.
  6. Repeat process with remaining chicken adding 2 Tbs of butter & 2 Tbs of olive oil
  7. Bring the pan back up to heat over medium-high heat, & deglaze the pan with white wine and reduce by ¾, scraping up brown bits from the pan for extra flavor
  8. Add lemon juice, stock & capers to the pan. Check for seasoning
  9. Return all the chicken to the pan and simmer for 5 minutes
  10. Remove chicken to platter & add remaining 3 Tbs butter to sauce & whisk vigorously.
  11. Pour sauce over chicken and garnish with chopped parsley

NOTE: Serve with angel hair pasta, salad or your favorite vegetables.

Bon Appétit & Enjoy