§ 2 large chicken breasts
§ 1/2 cup flour
§ 3 tablespoons vegetable oil
§ 3 tablespoons lemon juice
§ 1 cup chicken stock
§ 1 teaspoon honey
§ 2 tablespoons capers
Instructions
1.
Use a sharp knife to
slice the chicken breast in half. You should end up with two thin fillets that
are mirror images of each other. If you don't have a sharp knife or aren't too
confident with your knife skills, you can also put the breast in a large Ziploc
bag and pound with a mallet until it's about 1/2" thick.
2.
Put the flour in a
shallow bowl. Generously salt and pepper the chicken then, then dredge it in
the flour to give it a light coating. Hold the chicken in the air and tap it a
few times with your other hand to dust off excess flour.
3.
Add the oil to a
frying pan and heat over medium heat until the oil shimmers and is hot, but not
smoking. Place two pieces of the chicken in the pan and fry undisturbed until
you start seeing the edges start turning a tan color (about 2 minutes). Flip
the chicken over then brown the other side. Transfer the cooked chicken to a
plate, then fry the other two cutlets.
4.
To make the sauce,
drain out all but a tablespoon of oil, then add the minced scallions. Fry until
soft and fragrant. Add the chicken stock, then let this boil down until there
is almost no liquid left. Add the lemon juice and honey, then stir in the butter.
Turn off the heat, then add the parsley, capers and lemon zest. Pour the sauce
of the chicken then serve immediately.
No comments:
Post a Comment