Garlicky Chicken with Capers, Lemon, and Anchovy

Quick & easy for a weeknight or good enough for company

Posted on May 9, 2019

Anyone who has ever eaten dinner at my house knows that I don’t feel as though I have served a decent meal unless it’s something intensely savory. My go-tos include whole-roasted, oily cloves of garlic, crudités with my famous onion dip, or juicy rib-eye steaks slathered in chimichurri sauce. This dish is no exception — it’s salty, garlicky, high in acid, and has an extra oomph of umami thanks to the addition of briny anchovies.

I know some people are anchovy-opposed, but unless you really have an allergy, don’t omit them. They melt into the sauce and add a layer of flavor that no one will be able to identify as a little fish, but they will definitely be missed if not included. The anchovies make the difference between a delicious dish and an outrageous dish.

My favorite way to serve this chicken is alongside smashed potatoes dressed in the aromatic pan sauce and sprinkled with lots of salt, cracked pepper, and parsley. Alternatively, it’s fantastic over a simple nest of angel hair pasta doused with the sauce and finished with finely-grated Parmesan. Terryl Gavre, owner of Cafe 222 and co-owner of Bankers Hill Bar + Restaurant; breadandbutterismyjam.com

Garlicky Chicken with Capers, Lemon, and Anchovy

Ingredients:

4 boneless, skinless chicken breasts, cut thin
½ cup all-purpose flour
2 Tbsp olive oil
3 Tbsp butter, divided
2 large anchovy filets
3 heaping Tbsp capers, drained
8 whole garlic cloves, smashed
1 tsp dried chili flakes
1 cup chicken stock
1 heaping Tbsp grainy mustard
2 Tbsp fresh lemon juice

Directions:

1. Season and lightly flour chicken breasts.
2. Heat olive oil and 1 Tbsp butter in large non-stick skillet until hot. Add chicken breasts. Cook until done, about 3-4 minutes per side. Remove chicken from pan and set aside.
3. Add anchovies, capers, garlic, and chili flakes to pan. Smash up the anchovies in the hot oil until they dissolve. Allow to cook until the garlic is starting to get some color, and then deglaze the pan with the chicken stock.
4. Allow sauce to cook another minute or until bubbly and starting to reduce.
5. Whisk in the mustard and remaining butter and keep sauce moving until it starts to thicken. Taste and season with salt and more lemon juice to taste.
6. Return chicken breasts to the pan with the sauce and cook for 1-2 minutes, just enough to reheat through and to absorb some of the garlicky goodness of the sauce.