Serves 1
Directions
- 1Cut the chicken in thin slices.
- 2Season the chicken with salt and pepper on both sides.
- 3Bread the chicken with flour, making sure to remove all the excess flour.
- 4Heat up some olive oil in a skillet.
- 5Cook the chicken on each side for 2 or 3 minutes, until pretty much cooked all the way through.
- 6Remove the chicken from the skillet and set it aside.
- 7Add capers to the skillet and smash them with a fork to bring out more flavor.
- 8Let the capers cook for a couple of minutes.
- 9Add minced garlic cloves to the skillet and cook for another minute.
- 10Deglaze the pan with white wine and let it clean the pan and bring all the flavors together.
- 11When you don't smell alcohol anymore, add lemon zest, the juice of a lemon, and butter.
- 12When the butter melts, put the chicken back in the skillet.
- 13Let the sauce thicken up a little bit, heating up the chicken and bringing all the flavors together.
- 14Add some fresh parsley as a last touch.
Ingredients
- 4 Chicken breast
- 2 Lemon
- 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
SkilletTongsForkKnifeLemon squeezerCutting board
Tips
- While cooking with raw chicken, please wash your hands and the surface and make sure everything is clean.
- Remove all the excess flour from the chicken.
- Smash the capers with a fork to bring out more flavor.
- Deglazing with white wine cleans the pan and brings all the flavors together.
- When you don't smell alcohol anymore, the sauce is ready for lemon zest, juice, and butter.
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