Ingredients
- 4 chicken breast fillets
- 1 cup plain flour
- Salt, to taste
- Pepper, to taste
- 4 tablespoons olive oil
- 4 tablespoons butter
- 1 cup chicken stock
- 1/4 cup fresh lemon juice
- 1/4 cup capers
- Fresh parsley, chopped (for garnish)
Method
1. Begin by flattening the chicken breasts between two sheets of plastic wrap using a meat mallet. This helps them cook evenly.
2. Next, season the flour with salt and pepper in a shallow dish. Coat each chicken fillet in the flour mixture, shaking off any excess.
3. Heat the olive oil and 2 tablespoons of butter in a large frying pan over medium heat. Cook the chicken for about 4 minutes on each side, or until golden brown and cooked through. Remove the chicken and keep it warm.
4. Pour the chicken stock and lemon juice into the same pan, scraping up any bits stuck to the bottom. Add the capers and simmer for 2-3 minutes.
5. Finally, whisk in the remaining butter until the sauce thickens. Pour the sauce over the chicken and garnish with parsley before serving.
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