Braised chicken with capers. Time 55 minutes. ... The trick is to even it out -- pound it into an elegant paillard. It’s a dish you’ll want to cook over and over again, ...

Add the capers, lemon juice, and chicken stock. Cook until slightly thickened. Remove the pan from the heat, swirl in another 1-2 tablespoon of butter and some chopped parsley.

Chicken paillard isn't a one-size-fits-all type of dish. In fact, the word "paillard" refers to a thinly pounded piece of meat that's cooked in any way. Traditionally, ...

Total time: 55 minutes Servings: 4 1 pound new potatoes 8 skinless, bone-in chicken thighs (6 to 7 ounces each) Salt Freshly ground black pepper 3 tablespoons olive oil 1 shallot, finely chopped 1 ...

4 boneless, skinless chicken breastsSkim milk (1/2 cup or little more will do)Seasoned flour, you can season it yourself, enough to cover breasts2 tablespoons (or less) olive oil1/2 teaspoon ...

Serves 4. Every cook needs a recipe with ingredients you can grab in a hurry from the closest market, and a cooking method for those ingredients that takes minutes.

3. Add 1 or more tablespoons of capers. One can quartered artichoke hearts, drained and 1/2 cup Vermouth. Add salt and pepper to taste. 4. Cook ingredients until Vermouth mixture is reduced by ...

Get an Italian restaurant favorite at home for just a fraction of the cost. The best part? It comes together from start to finish in just 20 minutes. This is perfect for a busy weeknight. Serve over ...

Stir in the coconut cream and capers. Return the chicken to the pan, reduce heat to low, and simmer for 2–3 minutes until warmed through. Adjust seasoning with salt and pepper.

"My favorite way to get the chicken thin is by laying a chicken breast on a cutting board, covering it with a piece of plastic wrap, then using a meat pounder to flatten the chicken out to about ...