This recipe comes to us from our friend Carlin St. John of Get Together PDX. Specializing in recipe development and catered events, Get Together PDX provides fantastic food and thoughtful details to create special gatherings and dining experiences. Follow @gettogetherpdx and contact Carlin with inquiries at gettogetherpdx@gmail.com.

Ingredients

• 2 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 1/2 cup all purpose flour
• 3 TBSP unsalted butter, divided
• 2 TBSP olive oil
• 2 shallots, sliced into ring
• 1 lemon, half sliced and half juiced
• 1/3 cup New Deal Gin No. 1
• 2 tsp capers, drained
• 1/4 cup chopped Italian parsley

Method

1. Slice the chicken breasts in half horizontally (place a firm hand on top of the breast, and use a sharp serrated knife to carefully slice through the center so you end up with two thin pieces per breast). Place the chicken pieces between 2 pieces of plastic wrap and pound the meat (using a meat pounder or rolling pin) until each piece is about 1/2″ thick.
2. Season the chicken with salt and pepper then dredge in flour, shaking off any excess.
3. Add 1 TBSP butter and 2 TBSP olive oil to a large skillet over medium-high heat. Once the butter melts, add the chicken, working in rounds to not crowd the pan. Cook the chicken until well browned on each side and fully cooked through, about 5-10 minutes per side. Remove the chicken from the pan and set aside on a platter.
4. Reduce the heat to medium, and add the sliced shallot, lemon slices, and gin to the pan. Allow to cook for 3-4 minutes, or until the shallots have become soft and translucent. Add the lemon juice, capers, and remaining 2 TBSP butter. Let the sauce cook over medium heat until it becomes glossy, about 2-3 minutes.
5. Pour the sauce over the chicken and top with fresh parsley. Garnish with lemon if desired.