This recipe is SO impressive and not hard at all. Its a one skillet kind of gourmet meal. Perfect to impress friends, family, or a special someone with. I like to ask my butcher to take out the backbone and flatten the chicken. If he’s nice he won’t charge you and even if he does… it’s worth the extra money!
1 5 lb chicken, backbone removed by butcher, flattened
2 tablespoons butter
2 tablespoons olive oil
1/4 cup white wine
2 tablespoons capers
1/3 cup Dijon mustard
3 cloves garlic
2 teaspoons fresh thyme, chopped
1/3 cup olive oil
2 scallions cut thinly
1/3 cup panko
The first thing you want to do is with a paper towel pat the chicken dry and preheat your oven to 400*F. If the skin is moist it won’t brown as well
Season the chicken with salt and pepper. Flip the bird over and season the other side as well
Heat a large skillet over medium high heat. Add the olive oil and butter. Let melt and heat up
Add the beautiful bird to the pan, breast side down. Let cook until a nice light golden brown, about 2 -3 minutes
Flip over to cook on other side
Once cooked add the white wine and capers
Now its time to make the delicious glaze! In a small bowl mix together Dijon mustard, garlic, thyme, salt, pepper, and scallions. Whisk together. While whisking the mixture slowly add the olive oil
With a spatula or brush, put the glaze all over the chicken. Make sure you leave a little of the glaze for the tomatoes!
Once you have all the glaze on the chicken, put the panko on the top
Put the pan into your preheated oven and let cook about 20 minutes
Take your tomatoes and cut in half. To the flat surface you just cut spread some of the glaze on. Once you have the glaze on dip the top into panko. Place in the pan, panko crusted side up
Put back in the oven and let cook another 10 minutes or so and you’re done! How easy, elegant, and impressive is that?? Bon appetite!!