We absolutely love this recipe, it’s equally good with thinly sliced pork fillet, chicken, turkey or fish and is so light, quick and tangy.
* I made this again the other day and omitted the butter, adding a little more olive oil instead and we didn’t miss it!
4 boneless, skinless chicken breasts, about 4 to 5oz each
1 large sweet onion, peeled and chopped
2 cloves garlic, peeled crushed
2 tbsp olive oil
1/2 cup all purpose flour (GF flour is okay too)
2 tbsp butter
1/2 cup dry sherry (if you don’t have sherry you can use dry Vermouth or a dry white wine)
2 tbsp capers
1 cup chicken stock, or broth
2 tbsp Italian parsley, finely chopped
kosher salt to taste
Squeeze the juice out of one of the lemons and set the juice aside.
From the other lemon, slice 4 very thin slices from the center (the widest part) and set those aside too.
Stretch a piece of plastic wrap across your work surface, place the chicken breast fillets on it, lay another piece of plastic wrap on top, covering the fillets.
Using a meat mallet, rolling pin or similar flat object, flatten the chicken breasts between the payers of plastic wrap until they are 1/4 inch thin, but no thinner or they lose their consistency.
In a shallow baking dish or even a plate, combine the flour and salt.
Heat a heavy-bottomed frying pan over medium heat, then add the olive oil and heat for another 30 seconds or so.
Add the onion and garlic and saute until the onion is translucent, about 3 minutes.
Remove the onion and garlic mixture from the pan and set aside.
Add the butter to the pan and let until it turns foamy.
Now dredge both sides of the chicken breast fillets in the flour mixture, shake off any excess flour and add them, one at a time to the hot pan.
Cook 2 to 3 minutes per side or until nicely browned. Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce.
Add the stock or broth, sherry, lemon juice and capers to the pan and scrape off the flavorful bits from the bottom of the pan.
Then return the onion-garlic mixture to the pan and heat it through, adding a bit more oil or butter if necessary.
Return the chicken to the pan, bring the liquid to the boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about 1/3.
Add the chopped parsley just at the end of the cooking.
With a pair of kitchen tongs, remove the chicken breasts and plate them. Adjust the seasoning on the sauce with kosher salt and lemon juice. Make sure there is plenty of sauce on each chicken fillet with a lemon slice on top and serve immediately