Ingredients
2 tbsp. extra-virgin olive oil
2 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
1 tbsp. butter
2 cloves garlic, minced
1 onion, chopped
1 c. white rice
1 c. dry white wine
3 tbsp. brined capers, rinsed
1 lemon, thinly sliced
2 c. low-sodium chicken broth
1/4 c. freshly chopped parsley, plus more for garnish
Preparation
Step 1In a large skillet over high heat, heat oil and sear chicken on one side until deeply golden. Season with salt and pepper, then transfer to a plate and set aside. Step 2Lower heat to medium and add butter, garlic, and onion. Cook until softened, 3 to 4 minutes. Stir in rice and cook for 1 minute more. Pour in wine and bring to a boil. Add capers, lemon slices, broth, parsley, and seared chicken. Cover and simmer until rice is tender and chicken is no longer pink, 20 minutes. Garnish with parsley and serve immediately.
