This chicken dish is the best way to cook chicken, hands down. The meat melts in your mouth, and the rich, nutty, buttery sauce is divine. It may be cheap and simple, but it tastes expensive and sophisticated.
- 2 large chicken breasts (or 3 small ones), sliced thinly horizontally into 6-8 thin "breasts"
- 35 g (1/4 cup) plain (all-purpose) flour*
- 6 tbsp unsalted butter
- 1 lemon, juiced
- 4 lemon slices, optional
- 4 cloves garlic, minced
- 185 ml (3/4 cup) sugar free good quality chicken stock (ideally homemade) or water
- 2 tbsp capers
- 1/2 bunch (10g) fresh parsley, coarsely chopped
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Dip the chicken breast slices into the flour to coat, shaking off any excess. Heat 2 tbsp of the butter in a large frying pan over medium heat until it starts to bubble, then carefully lay the chicken slices in the pan and fry for about 2-3 mins on either side, until the meat is browned and pretty much cooked through (if you can't fit all the chicken into the pan at once, fry in batches). Remove the chicken from the pan and set aside.
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Add the remaining butter to the pan and allow it to melt until it bubbles and starts to smell a bit "nutty" and turn brown. Add the garlic, lemon slices and juice, stock or water, and the capers. Fry for a minute, then return the chicken to the pan and cook for another 5 mins until the chicken is cooked through and the sauce has thickened slightly (from the flour on the meat).
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Take off the heat, top with the fresh parsley and serve with cooked rice or polenta or simply some crusty bread, and a big plate of steamed greens or a large side salad.
*I've used wholemeal flour successfully and I really enjoy it as it adds an extra depth of flavour, but it does taste a little more "floury", so use plain/all-purpose if that bothers you. If you are looking to make this low carb, ground almonds/almond flour work as well, or you could skip the flour altogether!