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Chicken Paillard With Caper Brown Butter

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“This tastes like you might get at a fancy restaurant, yet it's pretty easy to make.”

Ingredients Nutrition


  1. Flatten chicken breasts between sheets of plastic wrap to 3/8" thickness.
  2. In 9" pie plate or large shallow dish, combine bread crumbs and grated Parmesan.
  3. In cup, on HIGH power, microwave 2 tbsp butter until melted, about 20 seconds; stir in 3/4 tsp salt and 1/2 tsp pepper.
  4. Working with 1 breast at a time, brush 1 side with melted butter.
  5. Place, butter side down, in crumbs; press down to coat.
  6. Brush top of breast with butter; turn over and coat with crumbs.
  7. Place on waxed-paper lined baking sheet.
  8. Repeat with remaining breasts.
  9. In each of 2 large non-stick skillets, melt 1 tbsp butter until foamy.
  10. Place 2 chicken breasts in each pan; cook over medium heat 6 minutes; turning once, until coating is golden brown and chicken is cooked through (adjust heat if crumb mixture is browning too quickly).
  11. Remove chicken to serving platter; wipe one of the skillets clean.
  12. In clean skillet, melt remaining butter; cook over medium heat until light golden and smells toasted.
  13. Stir in lemon juice and capers.
  14. Pour over chicken.

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