Indegredients:
1 chicken cutlet (thinly pounded/cut chicken breast)
Capers (1/2-1 tbsp)
1/4 shallot very finely diced
2 cloves garlic - smashed
Lime zest - 2 -3 scrapes on zester (optional)
Coarse grain mustard
Anchovy paste
EVOO (3/4-1 tbsp)
Butter (1 1/2 teasp)
1) Marinate the chicken fillet: sprinkle with salt, put a drop of mustard and a drop of anchovy paste, drizzle with EVOO and some of the pickle water from the capers - rub the chicken fillet all over so mustard and anchovy paste are rubbed over the entire piece of chicken.
2) heat up a small heavy bottom pan (medium heat) drizzle to coat bottom with EVOO, toss in butter - let oil and butter heat up (you can smell it) and the butter gets bubbly
3) Toss in garlic - take off heat for a min, put back on heat after a min and toss in shallot. Let shallot brown up
4) Put in piece of chicken - let it cook on one side for 1.5 - 2 min (might differ depending on thickness, mine was very thin) put in capers and turn the piece of chicken over.
5) Pour in a dash (perhaps 2tbsp) of Marsala wine - wait for a min - the wine should cook off.
You're done! If you have a good home made pesto you can serve the chicken with a dollop of pesto. I had as my side wild mushroom ravioli tossed in home made pesto.
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