Jump in the Pan Chicken

• 2 chicken breasts
• 14 cup plain flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 garlic clove, crushed
• 4 whole dried bay leaves
• 12 cup white wine
• 2 tablespoons capers, rinsed
• 2 tablespoons flat leaf parsley
• 12 lemon, juice of
• extra lemon
• salt and pepper

1. Pound the breasts out to 1 cm or less thin.
2. Tear it into 'rags' 2cm by 4cm -- or just guess like me.
3. Toss in a bowl with flour to lightly coat.
4. Heat 2 tbs oil and 1 tbs butter in a good sized pan over med-hot heat.
5. When hot, add the chook in bits and pieces so as not to overload the pan all at once.
6. Add the garlic and bay leaves, and 'jump in the pan' until nice and golden.
7. Remove pan from heat and add wine, capers, salt and pepper.
8. Put back on the stove on high heat, moving and bubbling.
9. When reduced to only a little, add 1 tbs butter, a squeeze of lemon and the parsley and jiggle til creamy.
10. Serve with the extra lemon over rice or pasta and something like spinach or green beans on the side.
11. ( ie any combo that takes your fancy!
12. ).

chicken breasts, flour, olive oil, butter, garlic, bay leaves, white wine, capers, flat leaf parsley, lemon, extra lemon, salt

Taken from www.food.com/recipe/jump-in-the-pan-chicken-188834 (may not work)