Ingredients: 12 oz thinly cut chicken breast,1/2 tsp kosher salt,1/2 tsp freshly cracked black pepper,2 Tbsp olive oil,4 cloves garlic (or more) – 2 whole, 2 chopped,1 Tbsp capers, drained,3 anchovy fillets,3 anchovy fillets,1 tsp hot pepper flakes,1 Tbsp butter,Lemon juice, from about half a lemon,1/4 c Italian flat leaf parsley, roughly chopped
Instructions:
- Pat dry the chicken with a paper towel and add salt and pepper
- In a skillet, over medium heat, heat the olive oil
- Add garlic, capers, anchovies, and hot pepper flakes. Make sure the oil is not too hot so it doesn’t burn the garlic.
- After about 5 minutes, the anchovies will have nearly disappeared and also all the other ingredients will have neatly flavored the oil
- Add chicken and cook on both sides until done. Mine only took about 3 minutes per side due to their thinness .
- Remove chicken and set aside
- Add butter to the hot oil and scrape all the bits and pieces off the bottom of the pan with a wooden spoon. Then,within less than a minute, add the fresh lemon juice.
- Now is the perfect time to taste. Make sure you like the balance. There are a lot of strong flavored ingredients in here so make sure none of them wants to be in the front of your taste buds alone. Balance is the key here. Maybe it needs a little more lemon juice, or maybe butter. Maybe now you feel you’d like it spicier. No problem, add more hot pepper flakes. You know where I’m going with this. That’s when you are cooking! You are the cook, this recipe is just a guideline. Make it yours.
- Once the sauce it’s done, you can put the cooked chicken back in the pan for a minute, just to warm it up before serving
- Serve on a warm plate, garnish with some flat leaf Italian parsley and a side of your choice. Another delicious way to serve is with your favorite salad and a nice french baguette to mop up the sauce.
