- 2 large chicken breasts, butterflied and slightly flattened
- 2 cups cherry tomatoes, halved
- 1 tbsp chopped parsley
- 1 red chili, minced
- 1 small shallot, minced
- 2 small lemons
- 1 tsp honey
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp dijon mustard
- 1-2 cloves garlic, minced
- 1/2 cup flour
- 2 tbsp capers
- 2 tbsp butter & 1 tbsp olive oil for cooking chicken
- 2-4 tbsp freshly grated Parmesan
- salt & pepper to taste
In a medium bowl, mix together the olive oil, honey, red chili, shallot, dijon, garlic, parsley, and juice of one lemon. Season with salt and pepper to taste. Toss in the tomatoes and set aside.
Pat the chicken breasts dry, butterfly, and pound them until slightly thinner. I place the butterflied chicken on a cutting board, cover with saran wrap, and use the back of a heavy pan to pound it.
In a large skillet on medium heat, melt the butter and add the olive oil. Drizzle a bit of olive oil on the chicken breasts, then season with salt, pepper, and paprika. In a plate, spread the 1/2 cup pf flour and lightly dredge the chicken breasts. Shake off excess flour and add the chicken to the hot butter and oil. Cook chicken on both sides until golden brown and cooked through, basting with the butter from the pan as it cooks, then remove and set aside.
To the same pan, add the capers and let fry for a few minutes. Add more butter if needed and turn down heat if the butter is splashing or turning brown. Squeeze half of the second lemon over the capers, being careful to not lose any seeds in the pan. Stir and cook for another minute or so, then remove from heat.
Plate the chicken, topping with the fried capers, tomato salad, and parmesan!