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Jump in the pan chicken

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
by Jill Dupleix

From Saturday Kitchen

Method


  1. Place a frying pan on the heat and add the oil and butter.

  2. Place the chicken breasts between two sheets of cling film and bash flat.

  3. Season the flour with the sea salt and black pepper.

  4. Tear the chicken into pieces, then toss in the seasoned flour. Fry the chicken until cooked through. Remove from the heat.

  5. Add the garlic, bay leaves, capers and seasoning to the frying pan. Add the wine and return to the heat.

  6. Add the lemon juice and parsley leaves.

  7. Plate up the chicken, drizzle over the sauce and serve with rocket leaves and bread.

Ingredients

  • 3x140g/5oz chicken breasts, skinless
  • 2 tbsp plain flour
  • sea salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 garlic clove, crushed
  • 4 bay leaves
  • 125ml/4fl oz dry white wine
  • 2 tbsp capers, well-rinsed
  • 1 tbsp lemon juice
  • 2 tbsp flatleaf parsley

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