Oh my word. This is one of those recipes that makes me fall in love with cooking all over again. The simplicity, the short list of ingredients, the flavour; everything about this makes me happy! It also reminds me of how a couple of fresh ingredients can do wonders.
Here’s what you’ll need:
1 pound thin chicken fillets (I get my butcher to cut each breast fillet into 3 fillets)
1 cup flour
1/2 t salt
1/2 t black pepper
1/2 t garlic powder
1/2 t paprika
1/4 t cayenne pepper
1/2 t + 1/4 t dried thyme
juice of 1/2 lemon
1 T butter
1-2 t capers
It’s so simple to put together it’s insane.
Mix the flour, salt, black pepper, garlic powder, paprika, cayenne pepper and 1/2 t thyme and dredge each chicken fillet until completely coated, and set aside on a plate.
Heat a little oil (I use about 3 T) in a frying pan and pan fry the chicken fillets. You might have to add a little oil between each batch. Then once you’re done frying the chicken put it in a serving dish and move on to the sauce.
You can use the same pan or make this in a small sauce pan. Just add the lemon juice, butter, a splash of water, capers and 1/4 t thyme and bring it to a boil. Season to taste with black pepper. Pour the sauce over the chicken right before you’re going to serve it.