Serves 1
Directions
- 1First, cut the chicken in thin slices.
- 2Season the chicken with salt and pepper on both sides.
- 3Now bread the chicken nicely with flour.
- 4Make sure you remove all the excess flour from the chicken.
- 5Put the chicken aside for a second.
- 6In a skillet, heat up some olive oil.
- 7Cook the chicken on each side for 2 or 3 minutes until it's cooked pretty much all the way through.
- 8Put the chicken aside.
- 9Add capers to the same skillet and smash them with a fork to bring out more flavor.
- 10Let the capers cook for a couple of minutes.
- 11Then add a couple of minced garlic cloves.
- 12Cook for another minute.
- 13Deglaze the pan with white wine. It's going to clean the pan and bring all the flavors together.
- 14When you don't smell alcohol anymore, add a nice lemon zest, the juice of a lemon, and butter.
- 15When the butter melts, put the chicken breast back in the skillet.
- 16Just the time to thicken up a little bit the sauce, heat up the chicken and bring all the flavors together.
- 17Last touch with a handful of fresh parsley.
Ingredients
- 4 Chicken breast
- 2 Lemons
- 100 ml White wine
- 20 g Capers
- 10 g Fresh Parsley
- 120 g Flour
- 3 minced garlic cloves
- 30 ml Olive oil
- to taste Salt
- to taste Pepper
- Butter
Equipment
Skilletcutting boardknifeplatetongsforkspatulalemon squeezer
Tips
- Raw chicken is DANGEROUS, please wash your hands and the surface to ensure everything is clean when cooking with it.
- Smash the capers with a fork to bring out more flavor.
- When deglazing with white wine, it will clean the pan and bring all the flavors together. When you no longer smell alcohol, it's ready.
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