Gino's Petti Di Pollo
Gino’s back in the kitchen to bring us this simple yet delicious chicken dish.
The combination of lemons and capers is commonly used in fish dishes, but Gino shows us how it also goes just as well with chicken.
It’s fresh and light which is just what we need now the sun is shining.
Chicken breasts in a lemon and caper sauce - Petti Di Pollo al limone e capperi
4 skinless, boneless chicken breasts (about 800g in total)
60g plain flour
4 tbsp olive oil
80g salted butter
Juice of 2 lemons
50ml hot chicken stock
2 tbsp nonpareille capers, drained
4 tbsp chopped fresh flat leaf parsley
Salt and freshly ground black pepper
1. Cut each chicken breast horizontally in half to produce two thin slices. Put the flour on a large plate and season with salt and pepper. Dip the chicken in the seasoned flour to lightly coat. Shake off any excess flour.
2. Heat the oil and half the butter in a large frying pan over a medium heat. Once the butter has melted, add the chicken and fry for 5-6 minutes on each side or until golden brown and cooked through. Using a slotted spoon, transfer the chicken to a warmed dish and cover with foil to keep warm.
3. To make the sauce, add the lemon juice, stock and capers to the pan juices. Stir and scrape the bottom of the pan to release any sticky bits left from the chicken. Bring to the boil, stirring, and boil for 1 minute. Add the parsley and remaining butter and simmer for 1 further minute, stirring until blended.
4. To serve, place two pieces of chicken on a warm plate and drizzle over the sauce. Serve immediately.