Finally something other than pasta 🙂 This is another really simple dish which tastes great. My attempt to recreate a dish I was served in a university canteen last week. I’m still trying to get my head around the idea that it doesn’t seem to be possible to eat badly here, even in a student canteen!
In the original version the chicken was beaten into a steak, but I prefer it au natural 🙂 It works best with salted capers but it’s still good with pickled. You must soak either variety first though.
If you can’t find unwaxed lemons, you can wash the wax off in hot water.
4 chicken breasts without skin
flour for dusting
50 grams butter
1 tablespoon capers — preferably salted
1 large lemon — unwaxed if possible
salt and pepper
- Dust the chicken breasts with flour
- Soak the capers in cold water for a few minutes and drain. Squeeze and zest the lemon.
- Fry the chicken breasts in the butter until golden brown. About 15-20
minutes depending on the size.
- Remove the chicken and keep warm.
- Deglaze the pan with the lemon juice.
- Add the zest and the capers and stir well.
- Season with salt and pepper.
- Pour over the chicken breasts and serve.
Ps I was in an artistic mood when I took this shot. Didn’t really work though 🙂