Things You'll Need:
- 1 small jar capers
- 1/2 c. fresh lemon juice
- 1/4 c. olive oil
- 1/3 tsp. freshly cracked black pepper
- salt to taste
- 6 large boneless, skin-on chicken breasts
- simmering chicken broth (optional)
- 2 tbsp. unsalted butter
- 2 tbsp. freshly chopped tarragon
- Groceries
- Baking Dishes
- Measuring Cups
- Measuring Spoons
- Mixing Bowls
- Saucepans
- Skillets
- Spatulas
- Saucepans
- Spatulas
- Mixing bowls
- Measuring cups
- Skillets
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Step 1
Drain the liquid from the capers into a large bowl. Add the lemon juice, half of the oil, pepper and salt.
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Step 2
Add the chicken breasts to the bowl and toss them in the mixture so they are well coated. Marinate in the liquid for 2 hours, turning the breasts every half hour.
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Step 3
Preheat the oven to 250 degrees F. Remove the chicken breasts from the bowl and pat dry.
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Step 4
Place the marinade in a small saucepan and bring to a boil. Boil the marinade for 3 minutes and then remove from heat.
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Step 5
Heat the remaining oil in a large skillet over medium-high heat. When the oil is hot, add the chicken breasts, skin side down, and sauté for about 4 minutes. If the breasts won't all fit easily in the pan, sauté half the chicken first, then sauté the other half. Don't crowd the pan.
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Step 6
Turn the chicken and sauté the other side for about 4 minutes. Transfer the breasts to an ovenproof dish and place the dish in the oven.
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Step 7
Pour off any oil from the skillet and then return it to the stove. Add the marinade to the skillet; bring to a boil while scraping up any browned bits on the bottom of the pan.
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Step 8
Add the butter and capers and swirl the sauce to melt and incorporate the butter. Remove the skillet from the heat and taste for seasoning.
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Step 9
If the sauce is too strong, add either more butter or some of the chicken broth until the flavors are to your liking.
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Step 10
When the sauce is ready, pour it over the breasts and serve garnished with the tarragon sprinkled over top.
