A pan dish from Italian cuisine where thinly sliced chicken breast, floured and fried, is served with a refreshing sauce made with lemon juice, capers, and butter. Suitable for those looking for a light dinner with its sour-salty balance.
Fry the flour-coated chicken slices in oil until both sides turn golden, then transfer to a plate.
Add lemon juice, chicken stock, and rinsed capers to the same pan and bring to a boil, scraping up the browned bits from the pan with a spoon.
Lower the heat and add the cold butter cubes piece by piece, stirring constantly; continue until the sauce thickens slightly. Caution: adding it all at once may cause the sauce to split.
Return the chicken to the sauce and warm through for a few minutes, then sprinkle with parsley and serve.
Important: while the sauce is boiling, add the butter piece by piece while stirring constantly; adding it all at once can cause the sauce to separate. Note: since capers are already salty, don't add extra salt without tasting the sauce first. Allergen: contains wheat (flour) and dairy products (butter).
If you rinse the capers in a strainer before adding them to reduce their saltiness, you can adjust the sauce's salt balance more easily.
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