Ingredients
The following ingredients have 4 Servings
- 2 skinless boneless chicken breasts ((or chicken cutlets))
- 4 tablespoon all purpose flour (for dredging)
- 4 tablespoon butter
- 2 tablespoon extra-virgin olive oil
- 3 tablespoon fresh lemon juice
- 60 ml dry white wine or chicken stock
- 1 tablespoon capers (well washed)
- 4 lemon slices
- 1 shallot (finely minced)
- a handful of fresh parsley or thyme (chopped)
- sea salt and freshly-cracked black pepper (to taste)
Instruction
- Pound the chicken breasts with a meat tenderiser, or use chicken cutlets.
- Season the chicken generously with salt and pepper. Dredge them in flour and shake off excess.
- In a large skillet melt half of the butter with the extra-virgin olive oil, over medium heat.
- Add the chicken slices to the skillet and cook for about 3 to 4 minute per side until golden. Remove the chicken from the skillet and set aside in a warm place.
- Adjust the heat to very low. Add lemon juice, chicken stock or wine, capers, lemon slices and shallots, and scrape well up the brown bits from the pan.
- Return the skillet to medium heat and bring to a boil. Season to taste, add the chicken back to the skillet and simmer for about 5 minutes.
- Remove the chicken and place into a serving plate. Add the remaining butter to the sauce and whisk for about a minute until it has a nice, silky texture.
- Pour the sauce over the chicken and garnish with parsley or fresh thyme leaves. Season with freshly-cracked black pepper and serve.
