By SpicyDonut

Magic Hammer Chicken

Name: Magic Hammer Chicken
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 2/3 cup flour, divided; 1 Tbsp kosher salt, plus more for seasoning; 1 tsp black pepper, plus more for seasoning; 2 large (1½-lb) boneless skinless chicken breasts; 3 Tbsp butter, divided; 2 Tbsp olive oil, divided; 1 clove garlic, sliced; 1 small shallot, chopped; 1 cup, plus 2 Tbsp chicken broth; 3/4 tsp lemon zest; 2 Tbsp lemon juice; 3 Tbsp capers; 1 Tbsp fresh chopped parsley (optional)

Fix-It Felix Jr.'s magic hammer comes in handy when decorating for the holidays. Power up with a smashingly good meal that will give you enough energy to trim your tree, wrap a few gifts, and maybe even sing a few carols.

Prep: 15 min
Cook: 20 min
Serves: 4

Cook this recipe

Ingredients

2/3 cup flour, divided
1 Tbsp kosher salt, plus more for seasoning
1 tsp black pepper, plus more for seasoning
2 large (1½-lb) boneless skinless chicken breasts
3 Tbsp butter, divided
2 Tbsp olive oil, divided
1 clove garlic, sliced
1 small shallot, chopped
1 cup, plus 2 Tbsp chicken broth
3/4 tsp lemon zest
2 Tbsp lemon juice
3 Tbsp capers
1 Tbsp fresh chopped parsley (optional)

Instructions

Set aside 1 teaspoon of the flour in a small bowl. Place the remaining flour in a small baking dish and stir in the salt and pepper.
With an adult's help, halve each chicken breast crosswise. Place one of the pieces between two sheets of parchment paper and use a meat mallet to flatten it until it is ¼-inch thick. Repeat with the remaining chicken.
Place the chicken on a plate and season each portion on both sides with salt and pepper. Place the pieces in the flour mixture and toss to coat them.
Ask an adult for help with the stove. In a large, heavy skillet over medium heat, warm 1 tablespoon each of the butter and olive oil. Once melted and bubbly, place 2 portions of the chicken in the pan. Cook until golden on the underside, about 4 minutes. Flip and continue to cook until golden and cooked through, about 4 minutes more. Transfer the chicken to a paper towel-lined plate, cover with foil, and repeat with the remaining chicken, adding 1 tablespoon each of butter and oil to the pan.
To the same pan, add the garlic and shallot and cook 1 minute. Add the remaining butter and reserved teaspoon of flour and cook 1 minute more. Add the broth and let simmer until thickened, about 3 minutes. Stir in the lemon zest, lemon juice, and capers, then place the chicken back in the pan to coat and warm through. Transfer the chicken and sauce to a platter and sprinkle with parsley, if desired. Serve immediately.