- Season the chicken scaloppine with salt and pepper and dredge through the flour, shake off excess well.
- Preheat a skillet and in it add some oil and butter, add the scaloppine and sear until golden, turn over and add the capers, cook for a few seconds then add the lemon juice and a bit of chicken stock, cook until the chicken is done then remove the scaloppine and set aside.
- Reduce the sauce until nice and creamy adding butter as needed, parsley and taste for correct seasoning.
- Pour the sauce over the scaloppine and serve.
Join the conversation