- 1 1/2 lbs chicken breast (boneless, skinless, pounded flat)
- 2 tbsp lemon juice
- 2 tbsp water
- 1/2 cup flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp oil
- 1 tbsp butter
- 3/4 cup chicken stock (or bouillon powder + water)
- 1/3 cup white wine (dry)
- 4 tsp flour
- 1 tsp lemon juice
- 2 tbsp Capers / Scallions
Pound chicken breasts flat and marinate with lemon and water for 30 minutes (or overnight).
Mix flour and spices, dredge chicken, pan fry with oil and butter.
Mix liquids and make a pan-gravy after cooking chicken.
Serve over fettucini with capers or scallions.