This is exactly the kind of flexible option that doesn't make the cook (aka you) nuts and vaguely irritated since you will make one dish, just one, that allows the blander eaters to enjoy the meal without rendering the adults bored out of their skulls.

Serves 6


To pound chicken breasts place them between 2 pieces of plastic wrap and use a rolling pin or a mallet to firmly but gently pound the breasts until they are about 1⁄2-inch thick throughout.
  • 2⁄3 cup all-purpose flour
  • Kosher or coarse salt and freshly ground black pepper
  • 6 skinless, boneless chicken breasts, pounded thin (about 2 pounds total)
  • 2 to 3 Tbsp. olive oil
  • 3 Tbsp. minced shallots, or 1⁄3 cup minced onion
  • 1⁄2 tsp. minced garlic
  • 1⁄2 cup dry white wine (optional)
  • 1 1⁄2 cups low-sodium chicken broth
  • 2 Tbsp. freshly squeezed lemon juice
  • 2 tsp. unsalted butter
  • 1 Tbsp. rinsed and chopped capers
  • Chopped fresh Italian (flat-leaf) parsley (optional), for serving


Any amount of chicken can be removed from the pan before it gets sauced up, so whoever wants a plain piece of chicken will get one. Cook them through for about 4 minutes on each side, and set those breasts aside on a different plate. Keep warm.

Place the flour, 1 1⁄2 teaspoons of salt, and 1⁄2 teaspoon of pepper in a wide shallow bowl and use a fork to mix them together. Coat the chicken breasts in the flour mixture.

Heat a very large skillet over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot, add 2 or 3 of the chicken breasts, whatever will fit comfortably in a single layer in the skillet, and cook them until golden brown and almost cooked through, 2 to 3 minutes on each side. Transfer the browned breasts to a plate and repeat with another tablespoon of oil and 2 or 3 more breasts until all of the chicken is cooked to this stage.

Don't clean the skillet! Add the shallots and garlic and cook over medium heat until they are tender, about 2 minutes. Add the wine, if using, and the chicken broth and stir to scrape up any browned bits on the bottom of the skillet. Simmer until the liquid reduces slightly, about 2 minutes. Add the slightly undercooked chicken (any pieces that are going to be served with the sauce) to the pan and let them simmer to finish cooking, 2 to 3 minutes.

Transfer the chicken to a serving platter. Add the lemon juice, butter, and capers to the skillet and stir until the butter is melted. Taste for seasoning, adding salt and pepper to taste. Pour the sauce over the chicken and sprinkle it with parsley, if desired.

From The Mom 100 (Workman) by Katie Workman.


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