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2 oz (50 gr) flour

1 lb (450 gr) bonless chicken breasts, thinly sliced

2-3 tablespoons extra-virgin olive oil

1 oz (30 gr) butter

2 tablespoons Italian parsley leaves

3 tablespoons capers, in salt, rinsed and drained

1 lemon (medium size), juiced

salt and pepper

Place the flour in a shallow dish and add a pinch of salt. Dredge both sides of the chicken breasts in the flour. Shake away the excess flour.

Chop finely together parsley and capers.

Put olive oil and butter in a skillet, and turn heat to medium. When the butter starts foaming, place the chicken slices in the pan. Fry gently on both sides, until lightly browned.

Add the caper and parsley mix.  continue cooking util the chicken breasts are fully cooked but still tender.

Add lemon juice, adjust salt and add pepper. Continue cooking until the chicken breasts are golden, fully cooked but still tender. Do not overcook. Transfer to a warm dish and serve at once.

Second Course >> Chicken Piccata