Position a rack in the center of the oven and heat the oven to 425°F. Slice horizontal slice almost through each chicken breast, open each up like a book.
Flatten the chicken with a meat mallet until it is 1/4 inch thick.
Put the Parmigiano, breadcrumbs, 3 Tbs. capers, lemon zest, and 1 Tbs. parsley in a mini chopper or food processor and pulse a few times to combine. (I knew I would not have a food processor in our apartment in Paris, so I chopped fine and mixed. It was fine.)
Sprinkle the mixture on top of the chicken breasts. Fold each breast closed and secure with toothpicks. Sprinkle the breasts with 3/4 tsp. salt and 1/2 tsp. pepper.
The next steps are the two mintes to greatness:
Heat 1 Tbs. butter and the oil in a large (12-inch), heavy-duty, oven-proof skillet over medium-high heat until the butter melts and starts to foam, about 2 minutes.
Add the chicken and cook, without touching, until it browns and easily releases from the pan, about 2 minutes.
Turn the chicken and cook the other side until browned, about 2 more minutes.
Add the garlic and the remaining 1 Tbs. capers to the skillet, transfer the pan to the oven, and roast uncovered until the chicken cooks through (an instant-read thermometer inserted into the thickest part should register 165°F), about 8 minutes.
Set the skillet over medium-high heat; add the chicken broth, and cook, scraping the bottom of the pan with a wooden spoon to loosen any browned bits, until it reduces by about half, about 2 minutes. Remove from the heat and whisk in 2 Tbs. of the lemon juice and the remaining 2 Tbs. butter. Taste and add more lemon juice, salt, and pepper if needed. Serve the chicken drizzled with the butter sauce and sprinkled with the remaining 1 Tbs. parsley.
So I am heading off to Paris, I have to cook a meal on the night we land. What to make. Keep it simple, have it tasty. Well when my Fine Cooking subscription sent me the receipe for Lemon Chicken with Cappers, I thought this may be the simple dish I was looking for. Sure enough. Did a dry run the night before leaving and it was easy and tasty. I even made an error and added the chicken broth when I put the chicken in the oven, and it was fine. I am going to call it Poulet Montorgueil!
© Glenn & Karen Marcus