Page title and description
- 2 chicken breasts, skin removed
- 2 tbsp white flour seasoned with salt and pepper
- 2 tbsp olive oil
- 60g butter, unsalted
- 2 lemons, 1 juiced and 1 sliced into thin half moons
- 150ml dry white wine
- 1 tbsp brined capers, rinsed or ½ tbsp soaked, salted capers
- 2 tbsp flat leaf parsley, chopped
- salt and pepper
Prep time: 5 min
Cooking time: 20 min
Step 1Lay the chicken breasts on a chopping board and cut in half, horizontally, lengthways. Halve each piece crossways and gently tap out into thin escalopes.
Step 2Coat with the seasoned flour. In a large frying pan heat the olive oil and half the butter. When it's hot, but not burning, quickly fry the chicken. It shouldn't take any time at all (literally 30 seconds a side) but it looks better if it's just beginning to brown. Put the chicken on a plate under a piece of foil.
Step 3Deglaze the pan with the lemon juice and white wine. Lower the heat and add the capers, lemon slices and remaining butter. Simmer gently until it begins to thicken. Season to taste.
Step 4Return the chicken to the pan to reheat and add the chopped parsley. In the best American tradition of mixing the primo and secondo, we had ours with new potatoes dressed with a spoonful of homemade pesto and a salad and it was close to the perfect summer supper – not too much of a blow out and ready in 20 minutes.