Cooking Instructions
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Step 1
Coat the
Boneless, Skinless Chicken Breasts (4)
with olive oil. Then, season with
Freshly Ground Black Pepper (1 tsp)
,
Salt (1 tsp)
,
Italian Seasoning (1 tsp)
,
Onion Powder (1 tsp)
, and
Garlic Powder (1 tsp)
.
Step 2
In a large sauté pan over medium-high heat, add
Olive Oil (2 Tbsp)
and 2 Tbsp of
Butter (2 Tbsp)
(reserving the other tablespoon for later) until the butter foams.
Step 3
Add the seasoned chicken breasts to the pan, turning frequently until browned, about 3 minutes.
Step 4
Transfer the chicken breasts to a plate. Cover with foil to keep warm.
Step 5
Return the pan to the stove and turn the heat up to high. Add in
Dry White Wine (1/4 cup)
and
Chicken Stock (1/2 cup)
, while scraping the bottom of the pan to deglaze. Then add
Whipping Cream (1/2 cup)
, whisking continuously.
Step 6
Return the chicken breasts to the pan and spoon the sauce over them, covering them with a lid to simmer. Continue to cook until the chicken breasts are cooked through, with juices running clear, or until they reach an internal temperature of 160 degrees F (72 degrees C).
Step 7
Remove chicken from the pan onto the serving platter.
Step 8
Continue reducing the liquid until desired consistency (remembering that the sauce will continue to thicken as it cools). Add in
Capers (2 Tbsp)
and a knob of
Butter (1 Tbsp)
, whisking until the sauce is glossy. Season with salt and pepper to taste
Step 9
Pour the sauce over the chicken and garnish with a
Lemon (1)
,
Fresh Parsley (2 sprigs)
, and
Cherry Tomatoes (6)
.
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