Modes

Ingredients

• 2 skinless, boneless chicken breasts, sliced into 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

Instructions

Prepare the Chicken

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

Season the chicken with salt and pepper.

Dredge the chicken in breadcrumbs and shake off the excess.

Pan-Sear

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 2 pieces of chicken and cook for 3 minutes.

Flip and cook the other side for 3 minutes.

Transfer the browned chicken to a baker’s rack to prevent sogginess.

Repeat with remaining chicken pieces.

Finish in the Oven

Temp the chicken to check for an internal temperature of 165°F.

If not yet at temperature, place the pan with the baker’s rack and chicken into the oven and cook for 4 minutes until fully done.

Make the Roux

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

Add 3 Tablespoons of flour and cook for 2–3 minutes to form a roux.

Build the Sauce

Slowly whisk in the chicken stock, stirring constantly to prevent lumps (hot stock works best).

Add the lemon juice, seasonings, and capers.

Adjust thickness as desired.

Taste and season. Add fresh parsley if desired for color and brightness.

Serve

Remove the chicken from the oven once fully cooked.

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