I start off with chicken breasts and then cut them in half horizontally. So you end up with two skinny fillets from each breast. If the tenderloin is on the back I cut that off and make a tiny filet out of it.
Once everything is cut, I put the chicken between pieces of waxed paper and give them a big bang-up until they're fairly evenly flattened. I like banging things. The tenderloin piece will give you a nice size for a small child or a snack while you're cooking. :)
So, you've got your skinny chicken. Now dredge the chicken in either a beaten egg or egg whites (to cut a few calories I used egg whites), then dip into the breadcrumbs. I made homemade this time and used store bought last time and didn't notice a huge difference. Use what's convenient. Shake off the excess and fry in a bit of oil spray for about 3 minutes a side or until the center is no longer pink.
As you finish cooking the fillets, pull them out and put on a plate either in a warmed oven (I usually do about 250 degrees) or covered with tin foil. Time to make the sauce.
I wipe out the skillet if the chicken left a bunch of brown bits. Throw in 2 Tablespoons of butter, and let it melt. Add 2 Tablespoons of flour, mix and let cook for 1 minute.
Add 3/4 cup chicken stock, 1/4 cup lemon juice, 1 Tablespoon of chopped parsley, 1-2 Tablespoons capers, sliced lemons, salt and pepper. Cook until thickened.
Put the chicken fillets back in to rewarm and get good and tasty with the sauce. Should only take about a minute if you've kept the chicken warm.
Be sure to spoon that yummy sauce over top when you serve.
I'm partying here:
4 comments:
Oh my yum! I love chicken and this looks so amazing delish!!!
I have a jar of capers that's big enough to last my entire lifetime. I'm constantly trying to come up with things to do with them. I'm making this!
Drool, Drool! Be sure to make this for me if I ever come visit. In the mean time, I guess I'll have to do it.
One of my favorite dishes. Yum.
Post a Comment