Chicken with capers and lemon

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.

 

Serves 4

chicken with capers and lemon ingredients

  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.

chicken with capers and lemon finished dish

Ps I was in an artistic mood when I took this shot. Didn’t really work though 🙂                      

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2 thoughts on “Chicken with capers and lemon

  1. Thanks Gasper.

    I don’t usually bother too much with presention. Generally in Italy it’s the taste that counts. They even have a biscuit called ‘ugly but nice’ 🙂

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