Jump-in-the-pan chicken
Serve with wilted spinach and mashed potato, with rice, or with buttered noodles.
Preparation Time:10 minutes
Cooking Time:few minutes
Level of Difficulty:Easy
Servings:4
Ingredients
- 2 chicken breasts eg 250 g each
- 2 tbsp plain flour
- 2 tbsp olive oil
- 1 tbsp butter
- 1 garlic clove, crushed
- 4 bay leaves
- 125 ml dry white wine
- 2 tbsp capers, well-rinsed
- sea salt and freshly ground black pepper
- 1 tbsp butter
- big squeeze of lemon juice
- 2 tbsp flat-leaf parsley leaves, picked from stem
Method
- Place each chicken breast between two sheets of cling film, and use a meat mallet or pestle to flatten to the depth of $2 coin, ie very thin and almost breaking up. Tear the chicken into little rags with your fingers, roughly 2 cm x 4 cm, and toss lightly in the flour.
- Heat 2 tbsp olive oil and 1 tbsp butter in a large heavy-bottomed fry pan. When hot, add the chicken in bits and pieces so they don't clump together. Add the garlic and bay leaves. Rather than stirring, move the pan around on the heat, flipping the chicken and keeping it jumping in pan until it is lightly golden on both sides.
- Remove the pan from the heat and add the white wine, capers, sea salt and pepper, then return to a high heat and let the wine bubble away, again, keeping the pan moving.
- When there is only a little wine left, add the remaining 1 tbsp butter and lemon juice and parsley leaves, jiggling the pan until the sauce comes together and looks creamy. Serve immediately.
