Wednesday, June 2, 2010

Chicken with lemon and capers

I had a serious hankering for capers but we just had salmon so what to do? I found this awesome recipe from a site that I'm not really recommending because of the pop-up advertisements.

The result was quite a tasty dinner. The flavors were a bit sharp as you might expect with capers and lemon but refreshing. Certainly not the usual thing I cook but it filled my need for something different.

Serves 2
Prep: 15 minutes
Cook: 20 minutes

4 chicken breasts (about 600g)
1/2 cup flour
4 tbsp vegetable oil
Juice of 2 lemons
50 ml white vermouth ("Noilly Prat")
2 tbsp capers
2 tbsp fresh finely-chopped parsley
salt and pepper

1. Prep
Slice the chicken breasts into strips.
Dump the flour into a gallon-sized plastic bag.
Season the flour with salt and pepper and whatever else you have (like oregano).
Chop the parsley.

2. Stovetop - frying pan
Heat the vegetable oil.
Put half of the chicken strips into the bag with the flour mixture and shake.
Put the coated chicken strips into the pan, turning often, for 5 minutes (or until golden brown).
Move cooked strips to a bowl and repeat with the remaining chicken.
Let the pan cool off a bit and then pour in the vermouth and swirl.
Add the lemon juice and stir well for 4-5 minutes. Let it cook down and thicken.
Stir in the capers and chopped parsley; cook for another 2-3 minutes.
Finally, stir in the cooked chicken strips.

4. Serve with rice and cooked spinach. Enjoy!

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