← Nouns Cooking · Italian

Ingredients

• 600 g skinless chicken breasts, halved horizontally into thin escalopes
• 4 tbsp plain flour, for dusting
• 2 tbsp Olive oil
• 50 g Butter, cubed and divided
• 150 ml dry white wine
• 100 ml chicken stock
• 3 tbsp lemon juice (about 1 lemon)
• 3 tbsp Capers, drained
• 1 handful Parsley, chopped
• Salt
• Black pepper

Method

1. Pound the chicken pieces between two sheets of baking paper to an even 1 cm thickness. Season with salt and pepper and dust both sides in flour, shaking off the excess.
2. Heat the oil and a third of the butter in a large frying pan over medium-high heat. Fry the chicken in batches for 2–3 min per side until golden and cooked through to 75°C (165°F) in the centre. Move to a warm plate.
3. Pour the wine into the hot pan and let it bubble for 2 min, scraping up the browned bits. Add the stock, lemon juice and capers and simmer for 2–3 min until reduced by about half.
4. Turn the heat to low and swirl in the remaining butter a few cubes at a time until the sauce turns glossy and slightly thick.
5. Return the chicken and any juices to the pan, turn to coat, scatter with parsley and serve with lemon wedges.

Tips

• Thin, even escalopes cook fast and stay juicy; thick ones dry out at the edges before the centre is done.
• Use gluten-free flour or cornflour for dusting to make it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats GialloZafferano