One of the most popular and easy to make chicken dishes in the Italian cuisine. The dish is light and tangy, with a lemon and caper sauce over a fried chicken breast. Try it whenever you feel like something light or you're in a hurry.
Recipe source: here, mainly.
Last year: Polenta and corn muffins.
Two years ago: Garlic, chili, lemon and olive spaghetti (vegan).
Three years ago: Apple tart with honey and almond flakes (very light).
Four years ago: Tortellini with white wine sauce and tofu, Simple artichoke dip and Aloo Baingan (Indian)(vegan).
Ingredients (serves 2):
- 1 chicken breast, sliced in half
- salt and pepper to taste
- a bit of flour for dredging
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 50 ml chicken stock
- 3 tablespoons capers in brine, drained
- 2-3 tablespoons chopped parsley (optional, I skipped it)
Season the chicken with salt and pepper and dredge through the flour. Melt the butter and oil in a pan and cook the two pieces of chicken in it, on both sides, until done (about 10 minutes total). Remove and transfer to a plate.
Add the stock and the capers in the pan and mix well, scraping the browned bits left over from the chicken as well. Check the seasoning, then return the chicken to the pan for 5 more minutes to cook in the sauce. Transfer it to serving plates and spoon the sauce over the fillets. Garnish with the parsley, if using. It's done, dig in! :)
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