This chicken is delicious and ideal for a rich meal or dinner. The recipe has lemon and capers that give the chicken a very rich flavor.
Learn more about Deborah Dana
Ingredients4 portions
Preparation
Start by flattening your chicken breasts (if they are already flattened) into a plastic bag with a flattener or hammer.
In a plate mix flour and salt. Prepare another dish with the beaten egg.
In a very large pan, heat the oil over medium heat and add 1 tablespoon of butter.
Take each chicken breast and pass it first through the egg and then embed in the flour. Put in the pan to cook for 5 minutes.
Reduce heat to low, turn breasts and cook for 10 more minutes. With a spatula transfer the breasts to a plate with paper towels and cover so they do not cool.
In the same skillet add to the juices of the chicken slices of 1/2 lemon and the juice of the 2 lemons, the cloves of crushed garlic and cook until the garlic is golden brown.
In a deep bowl, mix chicken broth and wine. Add the lemon sauce in the pan and cook until it boils for 1 minute.
Add the capers and remove the sauce from the heat.
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