CAPER-BUTTER CHICKEN

Chances of setting off a fire alarm is a little high because you'll be browning the chicken.

Ingredients

Yield: 4 servings

4 garlic cloves, finely grated

⅓ cup red wine vinegar

1 tablespoon drained capers, plus 2 tablespoons brine

4 tablespoons olive oil, divided

2-3 skinless, boneless chicken breasts (1-1½ pounds)

1 teaspoon honey

3 tablespoons unsalted butter, cut into pieces

Directions

Step One
In a large bowl, combine garlic, vinegar, caper brine (and some capers) with 2 tablespoons of oil.

Slice chicken breasts in half like you'd butterfly them, but go all the way through. Add the sliced breasts to the bowl of marinade, turn to coat; sit and marinate for 15 minutes to an hour.

Step Two
Heat 2 tablespoons in a large skillet over medium heat. Remove chicken from marinade (reserve the marinade), pat dry (not patting the chicken dry will make the oil spatter and take the chicken longer to brown). 

Add the chicken to skillet; cook the chicken until golden-brown on each side and cooked through; 5–7 minutes on the first side, 2–4 on the other . If there isn't enough room, this can be done in batches.

Transfer the chicken to a platter or plate. Hold on to that skillet.

Step Three
In the reserve marinade, stir in the honey and ¼ cup of water. Pour the marinade into the skillet.

Cook, scraping up the brown bits on the bottom and sides of skillet, about a minute or so. Add butter and capers; season with pepper. Continue cooking and stirring, until butter is melted and sauce thickens a bit, 1–2 minutes. 

Drizzle the sauce on top of your chicken and serve.

In the Rotation

A collection of adapted recipes that avoid setting off the smoke alarm in small apartments. From the curated list of the favorite meals that enter into the rotation of Will Scheideler and September McCarthy.

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