Lemony chicken escalopes with capers
Perfect for any occasion and makes a delicious addition to any picnic meal
|4-8||chicken breast fillets|
|lemons — juice only|
|freshly ground black pepper|
|salt — to taste|
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.