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Epicurious

Back-Pocket Caper-Butter Chicken

3.3

(4)

Butter chicken in an hazelnut colored plate
Photograph by Aaron Barton, food styling by Drew Aichele, prop styling by Alexandra Massillon

The jar of capers in your refrigerator does all the heavy lifting in this quick, simple recipe. First, a marinade made from caper brine, red wine vinegar, and grated garlic imbues chicken breasts with flavor and keeps the meat tender as it sears in a hot pan. Then the leftover marinade in the bowl (plus some water and honey) becomes a punchy pan sauce, with butter added for a velvety texture and whole capers for pops of tang.

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