I don’t know where I’ve been on this earth without knowing this dish. It’s quick, easy and so rewarding. The chicken remains tender, despite using breast (I think it’s one of the driest pieces available, and therefore requires more treatment in order to prevent it becoming so), and the lemony-garlicky flavour is just divine.The dish originates from Italy, where it’s made with veal but this chicken version is from the States and has newly made my list of favourite quick meals. Simple does not mean basic.
Basically, go make this, because it’s definitely worth your time. Mashed potatoes or pasta would likely go well with this, or even just fresh vegetables.
Serves 3-4 as a main.
4 boneless skinless chicken breasts
1/4 cup of plain flour, or more as necessary
salt & pepper
5 tbsp of olive oil
4 tbsp of butter
4 garlic cloves, peeled and minced
2 tbsp of capers, rinsed and finely chopped
1/2 cup of dry white wine
1 cup of chicken broth
3 lemons, 2 of them squeezed of the juice and the other thinly sliced
Cover the chicken in clingfilm on a chopping board, and bash with a rolling pin until they are flattened by a few centimetres. Season with the salt and pepper, and dredge the pieces in flour on both sides. Shake off any excess.
Melt 2 tablespoons of butter and all of the olive oil in a large pan. Fry the chicken on medium heat, about five minutes on each side so that they are cooked through and golden brown on the outside. Remove from the pan, and keep on a plate to the side.
Add the rest of the butter, as well as the garlic and capers. Add the lemon juice, wine and chicken stock and turn up to high heat, letting the sauce reduce a little as the alcohol cooks off.
Return the chicken breast to the pan, and cook for another five minutes to thicken the sauce. Sprinkle over the parsley, and serve immediately.