Made this for dinner one Monday night, and The Man practically inhaled it. It's a fairly quick meal too... the longest part was waiting on the pasta water to boil.
Ingredients List:
4 Chicken Breasts (or 4-5 thighs)
1/2 teaspoon Kosher Salt
1/4 teaspoon Ground Black Pepper
1/2 cup All Purpose Flour
1 pint Cherry Tomatoes (halved)
1/4 cup Olive Oil (divided)
1 tablespoon Chives
1 tablespoon Parsley (Plus more for garnish)
2 Garlic Cloves (minced)
1 Lemon (1/2 zested, 1/2 sliced, keep unsliced 1/2 for later)
1 cup Chicken Stock
2 tablespoons Capers (drained)
Place chicken between two sheets of plastic wrap and pound to an even thickness with a mallet.
Remove the top sheet of plastic and season both sides of the chicken with salt and pepper.
Spread flour in a shallow dish and dredge chicken to coat, shaking off excess.
Set aside.
In a bowl, toss together Tomatoes, 2 tablespoons Olive Oil, Chives, Parsley, Garlic, Lemon Juice, and Zest.
Set aside.
In a large skillet, heat the remaining Olive Oil.
Place Chicken in skillet and sear on one side for 5-7 minutes.
Flip and sear the other side, for 5-7 minutes.
Add Stock, Capers, and Tomato mixture.
Tuck a few thin slices of lemon in, cover, and cook 8-10 minutes more, or until Chicken registers 165° with a probe thermometer.
Serve over pasta.