lemon caper chicken

Ingredients

4 tbsp Olive Oil (preferably not Spanish)

1 lb thinly sliced boneless Chicken breasts

Wondra, Flour or Pan Searing Flour (this is like Wondra with lots of white pepper)

Salt

Pepper

1 small or 1/2 large Shallot

1 cup chicken stock

1 - 2 Sprigs of or one pinch or Fresh Thyme if available

1/2 cup white wine (optional)

2 - 3 Tbsp rinsed capers (the small ones like the size of peppercorns, not the pea-sized ones)

1 cup sliced and diced mushrooms (optional for flavor but recommended if the wine is omitted)

Juice of 1/2 of a lemon

1 Tbsp Butter

Tools

Chicken Station

Tongs

Plate

Large nonstick skillet

Spatula

Cutting Board

Chef's Knife

Serving Plate

Instructions

• 1. Put 3 tbsp oil in the skillet

  2. Put wondra or flour on the plate

  3. If breasts are thick, slice them along the flat so you you have two thin breast-sized pieces. Do not worry about any fat as it will melt into the oil during cooking giving extra flavor

  4. Toss all packaging into the open garbage

  5. Wash the chicken, dry it with paper towels and lay the chicken out flat on them

  6. Wash your hands and everything that touched the chicken including the sink and counter with antibacterial dish soap, dry with paper towels and discard them into open garbage

  7. Salt and pepper one side or the chicken and flip that into the Wondra

  8. Turn your burner to medium-high until oil runs like water (test by flicking in a little wondra to see if it fries.

  9. Place the Chicken in the skillet and wait till the bottom is golden brown (3 to 5 minutes or more)

  10. Thinly slice the shallot or dice it small

  11. Rinse the capers

  12. Cut the lemon and prepare the lemon juice

  13. Cut the mushrooms

  14. Flip the chicken till golden brown - add more oil along the way if needed

  15. Remove chicken to cutting board

  16. Place shallots and thyme if available into remaining oil for a minute or so - do not brown

  17. Add chicken stock

  18. Add capers

  19. Add wine (optional) or mushrooms (optional) and reduce by half

  20. Add lemon juice

  21. Slice chicken into wide strips

  22. Return chicken to the pan until sauce is thick

  23. Add Butter to finish

  24. Correct with salt and pepper

  25. Place onto serving plate

Thoughts

Fast, easy and delicious. This is almost like a Picatta sauce but without garlic or parsley. And there is no vinegar. Serve it with rice.

Cautions

When working with chicken, you must wash your hands for at least 20 seconds (the time it takes to sing happy birthday)

Wash everything often.

Clean as you go.

Notes

Wondra is just barley flour and wheat flour milled to a slightly thicker consistency. If the sauce is too salty, add water, correct seasonings and use wonrda to thicken it as follows. place 1 Tbsp Wondra in a small bowl and stir in a little water to make a liquid when stirred. Add it to the sauce, stir it in, and wait for a minute for the sauce to thicken.