Friday, December 25, 2020

RECIPE: Chicken Meunière

The first time I ever had 'meunière' was in a tiny restaurant on a back street in Rio de Janiero where they prepared freshly caught sole fillets table-side with their version of 'meunière' sauce.  It was out of this world!  I don't prepare fish very often - it's hard to find fresh and I'm afraid of depleting our oceans - so I devised this recipe to use the same seasoning with chicken breasts.

Chicken Meunière

Serves 2


  • 2 chicken breasts (two halves, or one pair)
  • 2 T. rice flour
  • 6 T. butter
  • 1 medium organic lemon (or lime)
  • 2 T. minced Italian parsley
  • 2 T. salted capers, rinsed


Scrub the lemon, remove the zest, and then juice the lemon reserving both the juice and the zest. 

If the breasts are very thick, cut the thick portion in half horizontally creating two thinner slabs. Gently pound each slab between two sheets of parchment to 1/4" thick.  Season them with salt and pepper, then dredge them lightly with the rice flour.

In a frying pan large enough to hold both breasts, heat 4 T. butter on medium-high.  Add the breasts and fry, turning once, until lightly browned on both sides and juices run clear when pricked with a fork (timing will depend on how thin your cutlets are).  

Remove to a warm plate and tent with parchment while you prepare the sauce.

Add the remaining 2 T. butter to the pan and cook until golden, 1-2 minutes.  Remove pan from heat.

Add the lemon zest and juice to the pan (it will sputter), and stir in the parsley and capers.  

Pour the sauce over the breasts and serve them immediately.

I served them with sauteed escarole and hearts of palm noodles.  The escarole was delicious!  The hearts of palm noodles were awful!   I prepared the sides first and kept them warm while I prepared the chicken because the chicken comes together so quickly.




No comments: