Ingredients

(4) 6–8 ounce 1/2-3/4 inch chicken fillets
2 teaspoons sea salt
4 tablespoons (or a 1/2 stick) unsalted butter
1/4 cup capers
2 lemons, de-pitted
1/2 cup cherry tomatoes
1/8 cup white cooking wine
2 teaspoons fresh flat-leaf parsley, finely chopped

Instructions

1- Sprinkle all sides of the chicken fillets with the salt

2- Melt 2 tablespoons of the butter in a stainless skillet over medium-high heat

3- Add the chicken and cook until opaque halfway through, 4 to 5 minutes

4- Add the wine

5- Add 1 tablespoon of butter to the skillet and, once melted, flip the fillets and finish cooking through

6- Transfer the chicken to plates

7- Add the capers to the hot skillet and let them sizzle for 30 seconds

8- Next add in the tomatoes and parsley and 1 tablespoon of butter

9- Squeeze the juice from both lemons over the capers and stir everything to combine

10- Cook for another 30 seconds or so, then drizzle the mixture over the chicken

11- Serve immediately

Notes

*If your capers are salt-packed rinse them, if brine-packed, drain them.

Fish is also another nice option instead of chicken. Choose a light fish such as flounder, red snapper, tilapia or rainbow trout.

By Colleen Francioli
Adapted from All-Clad Chefs Jon Shook & Vinny Dotolo