This simple but sublime dish is sure to become a favourite. It’s ready in virtually minutes and goes well with any side dish. Using freshly squeezed lemon juice, and not the bottled variety, is a must to ensure that the lemon flavour shines through in the sauce.
Ingredients
4 boneless, skinless chicken breasts, filet removed, pounded thin to
¼-inch thickness
1/4 cup all-purpose flour
1/4 tsp each salt and pepper
3 tbsp vegetable oil
1 large clove garlic, minced
1 cup chicken stock
2 tsp grated lemon rind
1/4 cup freshly squeezed lemon juice
2 tbsp drained capers
2 tbsp chopped fresh parsley
Directions
1. In large shallow bowl or plate, combine flour, salt and pepper. Carefully coat chicken breasts in flour mixture, reserving any remaining flour.
2. Heat 2 tablespoons of the oil in large skillet set over medium-high heat. Add cutlets, two at a time, to prevent overcrowding of the pan, and cook, turning once, for 3 to 5 minutes or until no longer pink inside. Transfer cooked cutlets to plate; cover to keep warm. Add remaining oil to pan; repeat with last two cutlets, transferring to plate to keep warm once cooked..
3. Stir garlic into pan; cook, stirring, for 1 minute. Sprinkle in 2 tablespoons of reserved flour mixture; cook, whisking constantly for 1 minute. Pour in chicken stick; bring to a boil. Boil for about 3 minutes or until reduced to ½ cup. Pour in lemon rind, juice and capers, simmer for another minute or so until thickened and flavourful. Swirl in parsley. Pour sauce over chicken and serve.
For the full article from Daphna Rabinovtich, "Chicken Goes Global", click here.
