Lemony chicken escalopes with capers

Recipe from: 17 January 2011

Ingredients 5
Servings 1
Minutes 10 mins


Serving Change
  • 4-8
    chicken breasts
  • juice of 2 lemons
  • black pepper
  • salt to taste
  • 3-4


10 mins
Place the chicken breasts between two sheets of cling wrap and flatten them out. (I use a rolling pin)
Keep it quite low-fat and spray the frying pan with spray and cook and then just add 1 Tbs canola oil. Place the pan over medium heat and allow to heat up.
Fry the chicken for 2 minutes a side, season each side with lemon juice, salt and pepper.
Remove the chicken and just check whether it’s cooked by cutting into one. They need to be JUST cooked, completely white but still very moist and juicy.
Serve at room temperature topped with the capers.

Reprinted with permission of Simply Delicious.
To visit Simply Delicious' blog, click here.

Read more on: poultry


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2016-10-21 11:21

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