Modes

Ingredients

• 2 each skinless and boneless chicken breasts, sliced 3/8 inch thick filets

• sea salt and freshly ground black pepper

• 2 cups Italian bread crumbs, for dredging

• 3 Tablespoons unsalted butter

• 3 Tablespoons extra-virgin olive oil

• 1/3 cup fresh lemon juice

• 2 cups chicken stock

• 1/4 cup brined capers, rinsed

• 12 Tablespoons fresh parsley, chopped

• 1/4 cup cooked blonde roux (or cornstarch slurry)

• Kosher salt and white pepper, to taste

Instructions

Preheat the Oven

Preheat the Wolf E-Series Oven on Convection Roast Mode to 375°F.

Prepare the Chicken

Season the chicken with sea salt and freshly ground black pepper.

Dredge each filet in Italian bread crumbs, shaking off any excess.

Pan-Fry the Chicken

In a large skillet over medium-high heat, melt half of the butter with half of the olive oil.

When the butter and oil begin to sizzle, add two pieces of chicken and cook for three minutes per side, or until golden brown.

Remove the chicken and transfer it to a baker’s rack set over a pan so the bottom stays crisp.

Repeat the process with the remaining chicken, adding more butter and oil as needed.

Finish in the Oven

Check the internal temperature of the chicken. If it hasn’t reached 165°F, place the pan fitted with the baker’s rack and chicken pieces into the preheated oven.

Roast for five to seven minutes, or until cooked through.

Lemon Caper Sauce

In a small sauce pot over medium heat, melt 3 Tablespoons of butter.

Add 3 Tablespoons of flour and whisk for 2–3 minutes to create a blonde roux.

Gradually whisk in hot chicken stock, stirring constantly to prevent lumps.

Add the lemon juice, capers, and desired seasonings.

Adjust the consistency of the sauce with more stock or a touch of roux if necessary.

Taste and adjust with Kosher salt and white pepper.

Stir in fresh chopped parsley for color and brightness.

Serve

Remove the chicken from the oven once fully cooked.

Plate the chicken filets and spoon the lemon-caper sauce generously over the top.

Garnish with additional parsley if desired.