Garlic Lemon Chicken

Ingredients

• •12 oz chicken breast
• •½ tsp kosher salt
• •½ tsp cracked pepper
• •2 Tbsp olive oil
• •4 cloves garlic - 2
• •1 Tbsp capers
• •3 fillets anchovy
• •1 tsp pepper flakes
• •1 Tbsp butter
• •lemon juice
• •¼ cup flat leaf parsley

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Method

From maplewoodroad.com — read the original

1. 1Pat dry the chicken with a paper towel and add salt and pepper
2. 2In a skillet, over medium heat, heat the olive oil
3. 3Add garlic, capers, anchovies, and hot pepper flakes. Make sure the oil is not too hot so it doesn’t burn the garlic.
4. 4After about 5 minutes, the anchovies will have nearly disappeared and also all the other ingredients will have neatly flavored the oil
5. 5Add chicken and cook on both sides until done. Mine only took about 3 minutes per side due to their thinness .
6. 6Remove chicken and set aside
7. 7Add 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.
8. 8Now 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.
9. 9Balance 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.
10. 10You 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.
11. 11Once 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
12. 12Serve 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.