“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..”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Pound the breasts out to 1 cm or less thin. Tear it into 'rags' 2cm by 4cm -- or just guess like me.
  2. Toss in a bowl with flour to lightly coat.
  3. Heat 2 tbs oil and 1 tbs butter in a good sized pan over med-hot heat.
  4. When hot, add the chook in bits and pieces so as not to overload the pan all at once.
  5. Add the garlic and bay leaves, and 'jump in the pan' until nice and golden.
  6. Remove pan from heat and add wine, capers, salt and pepper.
  7. Put back on the stove on high heat, moving and bubbling.
  8. When reduced to only a little, add 1 tbs butter, a squeeze of lemon and the parsley and jiggle til creamy.
  9. 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! ).

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