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Chicken Escalopes with capers and lemons Recipe

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This recipe for Chicken Escalopes with capers and lemons is from The Wyrley-Birch Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Serves 4

4 skinless chicken breasts sliced into 3 escalopes each
Plain flour for dusting
1 tbsp capers (finely chopped after soaking in water for 20 mins)
60g butter
Finely grated zest of 1 lemon and juice
2 tbsp of finely chopped parsley
Salt and Pepper
1-2 tbsp water or chicken stock to deglaze the pan

Directions:
Directions:
Season flour with salt and pepper and lightly dust / dip each escalope in flour.
Finely chop soaked capers.
Heat butter in a large frying pan and when hot (not brown) add chicken escalopes. Fry gently on each side in batches until cooked and gently browned (8-10 mins) .
Place on a heated serving dish and keep warm.
Add drained, chopped capers, lemon zest and juice to pan. Stir well and deglaze adding 1-2 tbsp warm water or chicken stock. Add parsley and pour sauce over chicken.
Serve with green beans.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15-20 mins
Personal Notes:
Personal Notes:
Super easy and quick

 

 

 

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