I have only recently discovered capers and it's a flavour I really like. Mr T cooked this one.
Ingredients
2 chicken breasts
Salt and pepper
⅓ cup plain flour
2 tbsp parmesan cheese
½ tsp garlic powder
4 tbsp oil (I used 2 tbsp butter and 2 tbsp oil)
3 tbsp lemon juice
1 cup chicken stock
1-2 tbsp minced garlic
3 tbsp capers
⅓ cup double cream
2 tbsp chopped parsley
Note: The sauce reduces down quite a lot so add more cream at the end to get the quantity you want. It's a strong flavour so can take more cream without increasing the other ingredients.
Directions
Cut the chicken breasts in half horizontally and beat to flatten (to about half an inch).
Season the chicken breasts on both sides with salt and pepper.
Mix the flour, parmesan cheese and garlic powder.
Dredge each chicken breast in the flour mixture and shake off any excess.
Heat the oil and butter and brown the chicken for 3-4 minutes per side until cooked through.
Combine the lemon juice, chicken stock, minced garlic and capers and whisk.
Heat then allow the sauce to reduce for 8-10 minutes.
Add the double cream and heat until the sauce just begins to boil.
Remove from heat.
Drizzle the sauce over the chicken and sprinkle with chopped parsley.
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