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Chicken or fish à la Grenobloise

With warmer weather on the way, it is time to add some lighter options to the menu. Whether you are making a week night dinner for the family or are hosting a dinner party, serving fish or chicken scaloppini with a Grenobloise sauce is sure to be a hit. And no one will suspect that it took you less than 15 minutes to prepare.

In the realm of classic French cuisine, any preparation bearing the designation grenobloise—literally, “of Grenoble”, a city in southeastern France—is served with a sauce of browned butter, capers, parsley, and pieces of lemon.

If you choose to serve it with chicken, buy chicken tenders and pound them between two sheets of clingwrap. Season with salt and pepper and then pan fry them in butter and olive oil and set them aside.

If you prefer fish, sole is a great option.

Season sole filets with salt and pepper; put them into a shallow dish. Cover with milk; set aside. Heat clarified butter in a large skillet over medium-high heat. Remove filets from milk; fold the thin, tapered ends under to create an even thickness. Dredge both sides in flour, shake off excess, and add to skillet. Cook, turning once, until golden brown, about 2 minutes per side. Transfer to plates; cover with foil to keep warm.

What you will need for the grenobliose sauce

  • 1 lemon, peeled

  • 4 tbsp. unsalted butter

  • 2 tbsp. capers, drained

  • 2 tbsp. coarsely chopped flat-leaf parsley

How to make it:

Using a knife, cut white pith away from lemon; remove segments by slicing between membranes. Cut half the segments into 1⁄2″ pieces. Squeeze any remaining juice into the bowl with the lemon pieces.

Add butter to skillet; cook, stirring, until it turns a deep brown and smells nutty, about 3 minutes.

Remove from heat and stir in lemon pieces and juice, capers, and parsley; swirl skillet to combine.

Spoon sauce over fish or chicken. Serve immediately.

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