Roll chicken in flour quickly and fry it until tender, light Italian dinner with chicken breasts by Jada De Laurentis, topped with classic fat sauce with lemon and capers готов. 
Time: 40 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 chicken breasts without skin and bones, cut lengthwise into two parts and then each in half
- Sea salt and freshly ground black pepper
- Flour
- 6 tbsp. l (90 gr.) Unsalted butter
- 5 tbsp. l olive oil
- 1/3 Art. fresh lemon juice
- 1/2 Art. chicken broth
- 1/4 Art. washed pickled capers
- 1/3 Art. finely chopped fresh parsley
Recipes with similar ingredients: chicken breast, flour, lemon juice, capers, parsley
Recipe preparation:
- Season the chicken breasts with salt and pepper. Roll them in flour and shake off excess.
- In a wide frying pan over medium heat, melt 2 tbsp. l (30 gr.) Butter with 3 tbsp. l olive oil. When butter starts to hiss, add 2 pieces of chicken and fry for 3 minutes. When the meat is browned, turn over to the other side and cook another 3 minutes. Remove the dish from the heat and move to a plate. Melt 2 tablespoons of butter and add more 2 tablespoons of olive oil. When the oil starts to hiss, add 2 more pieces of chicken and cook until brown. Remove the pan from the heat and place the chicken on a plate.
- Add lemon juice, broth and capers to the pan. Return to stove and bring the mixture to a boil, stirring and scraping off the adherents pieces from the bottom. Add seasoning to taste. Return the chicken to sauce and simmer over low heat for 5 minutes. Shift chicken breasts on the dish. Add the remaining 2 tablespoons to the sauce tablespoons butter and whisk vigorously. Pour over chicken breasts sauce and garnish with parsley.
