Ingredients

• 2 chicken breasts
• ¼ cup plain flour
• ½ cup of milk
• ½ cup white wine
• 2 lemons
• 1 garlic clove
• 1 shallot (chopped finely)
• 1 handful of parsley
• 1 cup chicken stock
• 4 tbsp - 60g butter
• 2 tbs capers

Steps

• Step 1

  Remove skin and trim any fatty bits of your chicken breast. Remove the tender loin and use it for other meals. Then butterfly cut the breast by slicing parallel to the cutting board starting on the thick side running your blade almost to the other side. Then open it like a book. If the breast is really thick, flatten it some more in between cling film.

• Step 2

  Season both sides of breast with salt and pepper.

• Step 3

  Melt 1 tbs of butter in a large frying pan.

• Step 4

  Dip the chicken breast in milk.

• Step 5

  Coat breast in plain flour. Tap gently to make sure it’s well coated and completely covered.

• Step 6

  Add breast to the melted butter in frying pan and brown each side for approx 3 minutes depending on thickness of cut.

• Step 7

  Chop the parsley.

• Step 8

  Once the chicken has cooked both sides nice and brown, remove from heat and set aside in warm area. Keep the frying pan with it’s cooking juices.

• Step 9

  To the frying pan, add the finely chopped shallots.

• Step 10

  Add the wine (watch the flames! If pan is very hot, best to turn off fire first for safety).

• Step 11

  Add the chicken stock (ensure fire is back on).

• Step 12

  Add the juice of half lemon.

• Step 13

  Add the capers.

• Step 14

  Add the crushed garlic.

• Step 15

  Reduce liquid by half on full heat.

• Step 16

  Once reduced, turn heat down to low and add the remainder of butter in 3 or 4 pieces.

• Step 17

  Shake the pan to mix the butter in liquid as it melts, this will emulsify the sauce.

• Step 18

  Return the chicken to the mixture and cook until the sauce is a nice consistency (should only take about 1 minute or so).

   

• Step 19

  Add 6 slices of lemon to the sauce.

• Step 20

  Baste the chicken with the sauce.

• Step 21

  Position 3 slices of lemon to each breast and place on hot serving plate.

• Step 22

  Add the chopped parsley to the sauce, mix well and pour over half the chicken.

Little Tips

Serve with angel hair boiled spaghetti