Recipe by Aunty Dotty
If you love lemon, I think you'll love this! Its very quick and easy, a perfect midweek meal actually. Be careful with the amount of flour that gets cooked on the chicken, as it can make the finished dish a bit 'gluggy'. But you can always squeeze more lemon on to loosen the sauce.. I think this a Jill Dupleix recipe ( her's are always great! ) Feel free to muck around with it, as it's a pretty loose recipe..
Top Review by I'mPat
I did use chicken thighes (skiness/boneless) for this recipe and allowed a little estra time for the cooking (I Quartered 5 chicken thigh fillets though some sectiions were cut into thirds rrther than halves and served over bow tie p;asta and overall the flavours were good but I thought a little salty so woulld cut back of the ca[ers fopr personal taste but the DM and DS immensely enjoyed, made for PAC Springn 2012.
- 2 chicken breasts
- 59.14 ml plain flour
- 29.58 ml olive oil
- 29.58 ml butter
- 1 garlic clove, crushed
- 4 whole dried bay leaves
- 118.29 ml white wine
- 29.58 ml capers, rinsed
- 29.58 ml flat leaf parsley
- 1 lemon, juice of
- extra lemon
- salt and pepper
Directions See How It's Made
- Pound the breasts out to 1 cm or less thin. Tear it into 'rags' 2cm by 4cm -- or just guess like me.
- Toss in a bowl with flour to lightly coat.
- Heat 2 tbs oil and 1 tbs butter in a good sized pan over med-hot heat.
- When hot, add the chook in bits and pieces so as not to overload the pan all at once.
- Add the garlic and bay leaves, and 'jump in the pan' until nice and golden.
- Remove pan from heat and add wine, capers, salt and pepper.
- Put back on the stove on high heat, moving and bubbling.
- When reduced to only a little, add 1 tbs butter, a squeeze of lemon and the parsley and jiggle til creamy.
- Serve with the extra lemon over rice or pasta and something like spinach or green beans on the side.( ie any combo that takes your fancy! ).