A simply delicious chicken dish. Sliced chicken is dredged in flour, pan-fried and served with a light lemon-butter sauce. Serve with pasta, rice or polenta, for a substantial lunch or dinner.
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3 large skinless chicken breast fillets, cut into 1.25cm thick strips
salt and pepper to taste
60g plain flour
2 tablespoons vegetable oil or as needed
1 clove garlic, finely chopped
250ml low salt chicken stock
1/2 lemon, thinly sliced
4 tablespoons fresh lemon juice
2 tablespoons capers, drained and rinsed
2 tablespoons finely chopped Italian flat-leaf parsley
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Method Prep:20min › Cook:30min › Extra time:50min › Ready in:1hr40min
Preheat oven to 100 C / Gas 1/4. Place a serving plate into the oven to warm.
Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour.
Cook and stir the garlic in the frying pan until fragrant, about 20 seconds. Pour in the chicken stock. Scrape and dissolve any brown bits from the bottom of the frying pan.
Arrange the chicken strips on serving plates and spoon sauce over each portion to serve.
Heat the vegetable oil in a frying pan; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd frying pan, adding oil as needed .
Place the chicken pieces onto the warmed plate in the oven. When finished with all the chicken, drain most of the oil from the frying pan, leaving a thin coating on the surface of the pan.
Stir in the lemon slices and bring the mixture to the boil. Let cook, stirring occasionally, until the sauce reduces to about 150ml, 5 to 8 minutes.
Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the frying pan and swirl it into the sauce by tilting the frying pan until the butter is melted and incorporated. Add the parsley; remove from heat and set aside