Allie Ketcham’s Chicken Paillard in Caper Sauce
This delicious bistro-style chicken breast recipe is vintner Allie Ketcham's version of Bistro Ralph's popular chicken dish with a rich and seductive caper butter sauce.
Ingredients
- 4 chicken breasts approx 6-oz each, thinly pounded (I recommend zipping them in a Ziploc bag one at a time and pounding each with a meat pounder.)
- 2 large eggs beaten
- 1 cup Italian bread crumbs
- 1/4-1/3 cup olive oil for shallow frying
- 2 shallots minced
- 3 Tbsp capers with juice
- 3 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp butter
- 1 lemon cut into wedge
Instructions
- Once the chicken fillets are pounded thin, dredge them in egg & bread crumbs.
- Heat a cast iron fry pan to very hot.
- Add Olive oil. Cook chicken in pan about 3 minutes on each side. Or until it seems like it is cooked all the way through.
- Remove from pan and set aside on paper towels.
- Turn down the heat on your stove to low, add shallots and let brown for a minute or two.
- Add capers, cider vinegar and mustard. Be sure to scrape down and incorporate any chicken bits that may be stuck on the pan.
- Simmer until liquid reduces to about half.
- Stir in the butter and cook another minute.
- To serve, plate the chicken and pour sauce over each paillard. Squeeze the lemon over the finished chicken or serve wedges on the side.
- Enjoy with a glass of Ketchem Estate Pinot Noir.