Ingredients
Method
Step 1.
- Slice each chicken breast fillet in half lengthways to form 6 pieces. Season the chicken fillets with salt and pepper.
- Heat ½ of the butter plus 2 tablespoons of olive oil over medium-high heat in a large frying pan. Lightly flour the chicken, shaking off excess flour. Add the chicken to the pan and brown on one side for approximately 3-4 minutes. Reduce heat slightly, turn the chicken over, cover with a lid, and cook for a further 3-4 minutes or until the chicken is cooked through. Remove and rest on a wire rack.
Step 2.
- Add the remaining 2 tablespoons of olive oil and deglaze the pan with the chicken stock. Add the butter lemon, capers, and parsley. Season with salt and pepper. Stir for 1-2 minutes until well combined and the sauce thickens slightly. Return the chicken to the pan to heat through.
3 Responses
Hello Rouba. Another exciting dish. Please suggest an alternative for capers. They are very difficult to find in my part of the world and if and when available are crazy expensive.
Hi Zaiba, Capers add a briny, slightly tangy punch to the dish, but you can definitely substitute them! Here are a few alternatives
Chopped Green Olives – They have a similar salty, briny flavour. Use finely chopped green olives (preferably unstuffed) in the same quantity as capers.
Chopped Pickles – A mild pickle (like gherkins) can give a slightly tangy bite without overpowering the dish.
Very very Tasty I will double it next time it was so good that the kids wiped the pan with bread. Very good sauce