To prepare your mise en place, zest (about 1 tbsp) and juice the orange (about 1 cup), rinse and drain the capers, remove the tarragon leaves from the stem and chop. Gather the sherry vinegar, butter and olive oil. Set everything aside.
Place the flour in a shallow bowl and season with salt and pepper.
To prepare the chicken, lay a plastic wrap on a cutting board, Place the chicken and cover with wax paper (1). Using a meat mallet (2), flatten each breast with a hitting-sliding motion from the center to the outside edge. Pound to a uniform thickness of about 1/4" -inch, being careful not to make holes. Then, lightly season each chicken breast with salt and pepper. Dredge both sides of the chicken in the seasoned flour, shake off the excess and transfer to a plate. Discard the leftover seasoned flour.
- 1 to 2 oranges
- 2 tbsp capers
- 4 to 5 sprigs tarragon
- 2 to 3 tbsp sherry vinegar
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1/4 cup all-purpose flour
- sea salt (to taste)
- freshly ground black pepper (to taste)
- 4 skinless, bonelss chicken breast halves