3 pieces
Boneless, skinless Organic chicken Breast
1 1/2 cup
all-purpose flour
1 tablespoon
Kosher Salt
1 teaspoon
Freshly ground black pepper
1 tablespoon
Dried Oregano
1/2 cup
Grated Parmesan Cheese
1/2 cup
Dry White Wine
1/2 cup
chicken stock
3 tablespoon
Capers
Zest Of 1 Lemon
2
Lemons Juiced
1/4 cup
Extra virgin olive oil
4 tablespoons
Butter
1/4 cup
Chopped Italian Parsley
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Bang chicken out with meat mallet till it is 1/2 inch thick.
2
Remove plastic film and slice chicken breast in half.
3
Mix flour, salt, black pepper, oregano, and grated Parmesan cheese.
4
Get rest of ingredients in order
5
Put water on finger tips and rub on chicken breast. Place chicken in flour, shake it off.
7
Heat frying pan on medium heat.
8
Add 1/2 of olive oil in frying pan.
9
Place chicken breast in frying pan. Cook for 1-2 minutes on each side.
10
Flip chicken to other side and cook for another 2 minutes
11
After chicken is flipped.
12
Add the rest of the chicken breast.
13
Flip once again and cook for another 2 minutes.
14
Take out chicken. Add chicken stock, white and capers. Let reduce by half.
15
Add butter to sauce.
17
Add chicken back into sauce and cook over low flame for 2-3 minutes.
18
Baste the top of the chicken with the sauce.
19
Add parsley and lemon juice/lemon zest. Mix all around.
20
Finished product.
21