Chicken breast with capers and lemon
Published on 26 March 2015
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I am lucky to live in Gargnano on Lake Garda, rich in lemons, extra virgin olive oil and capers. I made this with produce from my garden.
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Ingredients
INGREDIENTS
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Method
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I sauté garlic in extra virgin olive oil in a frying pan.
I brown chicken slices on both sides.
I deglaze with white wine.
I cook for about 10 minutes.
I squeeze a large lemon or 2 small ones and add juice.
I add desalted capers.
I add vegetable stock.
I add ground pepper, cover and cook another 10 minutes., checking liquid remains.
I dissolve a teaspoon cornflour in cold water and add to thicken sauce. I turn chicken and taste before salting, as capers and stock are salty.
I add chopped parsley and serve. I had polenta and grilled slices of it; potatoes work well too.
Fresh and slightly tart, distinctive, with tender chicken.
Original source: https://incucinaconlilly.com/2015/03/26/petti-di-pollo-capperi-e-limoni/