1 pound Chicken Breast - boneless and skinless with tender out
½ cup Flour
2 Tbl Kosher Salt
¼ cup Canola Oil
Step 1 - Cut chicken into 2oz square portions, should get 8 pieces.
Step 2 - Lay plastic wrap on hard surface and place the chicken breast on plastic wrap about 2 inches apart. Lay another plastic wrap over the top and then lightly pound breast to a 1/8 inch thick - hold to the side
Step 1 - Season raw pounded chicken breast with salt and dust slightly with flour (both sides)
Step 2 - On a medium high heat take a large stainless steel sauté pan (12"), place canola in pan and heat until hot. Once hot add in flour dusted chicken pieces and cook on each side until crispy brown, about 3-4 minutes per side.
Step 3 - Place cooked chicken pieces on plate in a fan rotation layering them from left to right on the plate. Ladle the Lemon Caper Butter over the top and serve with your favorite vegetable and starch
Lemon Butter Caper Sauce
1 Tbl Shallots minced
2 Tbl Lemon Juice - fresh
¼ Lb Butter, whole sweet (non salted)
1 pinch Kosher Salt
1 pinch White Pepper
3 Tbl Capers
1 Tbl Parsley - chop fine
Step 1 - Cut up butter into small chunks. Add all ingredients except capers in a sauté pan and heat slowly over medium heat, stirring all the time. It is important that the butter melts but not too fast.
Step 2 - Once melted it should be a creamy texture, add capers and hold
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