*Flash Fried Chicken with Lemon, Capers and Parsley*
Simple meats are so much tastier when you prepare them simply with simple ingredients and not much fuss. These chicken breasts are cut thinly and then flash fried, preserving much of the moisture. The flavours of lemon, parsley and capers really go well with chicken. It also helps to make a little bit of chicken go further.
3 chicken breasts
3 TBS plain flour
Sea salt and freshly ground black pepper
1 fat garlic clove, peeled and mashed a bit, but still in one piece
The juice of a lemon
1 TBS of capers in vinegar, drained well and chopped
3 TBS coarsely chopped fresh flat leaf parsley
Slice each chicken breast into three or four thin escallops, through the middle horizontally with a very sharp knife, being very careful not to slice through your hand. I like to hold the palm of my hand on top of the chicken, pressing it down gently and slice through it that way. It also helps if the chicken is really cold.
Place the plain flour on a plate and dip each escallop into it on both sides, patting them lightly to help the flour adhere.
Heat the olive oil in a large skillet over medium high heat along with the garlic. Once it becomes very fragrant add the chicken pieces, trying not to crowd the pan. (It is better to do a few at a time. If you have too many in the pan the chicken will steam instead of fry.) Fry the meat on both sides quickly, until golden, seasoning with salt and pepper as you go.
Remove from the pan as each is done and continue to fry until all the meat is lightly browned and seasoned. Return all the chicken to the pan and squeeze the juice of the lemon over top of it all. It will bubble up and begin to glaze the chicken. Toss in the chopped capers and parsley. You can add a tablespoon or two of hot water if needed and give it a swirl to make a sauce. Remove the chicken from the heat immediately and let sit for a few minutes, covered, for the flavours to develop, then serve hot with some boiled potatoes or rice. Delicious!