Sunday, 8 February 2009


A simple recipe that gives you plenty of exercise preparing the meat and jiggling the frying pan.

3 skinless chicken breasts – around 150 g each
2 tbsp plain flour
sea salt
freshly ground black pepper
2 tbsp olive oil
1 tbsp butter
1 garlic clove, crushed
4 bay leaves
2 tbsp capers, well rinsed
125ml dry white wine
1 tbsp lemon juice
2 tbsp flat-leaf parsley
(To serve, green salad)

Place each chicken breast between two sheets of cling film or greaseproof paper and bash flat with a meat mallet or rolling pin. Make it as thin as possible, almost breaking up.
Tear the chicken into little rags with your fingers, and toss lightly in the flour, seasoned with salt and pepper.
Heat the olive oil and butter in a large, heavy-based frying pan. When hot, add the chicken, scattering the pieces so they don’t clump together. Instead of stirring, move the pan on the heat and flip the chicken pieces until lightly golden, so they jump in the pan.
Add the garlic, bay leaves, capers, sea salt and pepper. Remove the pan from the heat, add the wine, and return to a high heat. Let the wine bubble away, again jiggling the pan like crazy.
When there is only a little wine left, add the lemon juice and parsley leaves, and jiggle the pan until the sauce comes together and looks creamy. Serve immediately.

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