- 4 Moody’s skinless, boneless chicken breasts
- ¼ t salt
- ¼ t freshly ground pepper
- 2 T olive oil
- 3 T butter
- 4 t capers rinsed
- 2 T white wine
- 2 T fresh sage minced
Lay four sheets of plastic wrap or waxed paper on the counter; place a breast in the center of each sheet. Top each with another sheet of plastic wrap or waxed paper. Using a rolling pin or meat mallet, flatten each breast to about 3/8 inch thickness to form the paillardes; blend the salt and pepper together in a small dish. Remove the top sheet from each paillarde and season using only half the mixture.
Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. When sizzling, add two of the paillardes, using the remaining sheets of plastic wrap to lift them and flip them into the pan, peeling the plastic wrap from the paillardes as they are added. Season the top of the paillardes with half the remaining salt and pepper mixture. Saute them quickly until they are lightly browned on one side, 1 to 2 minutes; turn and saute on the other side until no longer pink in the middle when cut with a knife, 1 to 2 minutes. Remove to a platter, cover with foil to keep warm and repeat the above process for the remaining 2 paillardes adding the remaining tablespoon of oil. When done, add to the platter and cover with foil.
Add the remaining 2 tablespoons of butter to the skillet along with the capers. Quickly melt and brown the butter, 1 to 2 minutes. Remove from the heat and immediately add the wine and sage. Let the mixture bubble briefly, swirling the pan to combine. Pour the sauce over the paillardes and serve.
Wine pairing: Serve with Chardonnay or Pinot Gris.