Lemon Caper Chicken

• 2 chicken breasts or 12 chicken tenders Chicken breast or tenders
• 1 dash Salt and pepper
• 4 tbsp Plain flour
• 1 tbsp Olive oil
• 1 (all of the juice, and 1 dash of lemon peel for decoration *Lemon
• 3 tbsp *Capers
• 1 tbsp *Butter
• 1 tbsp *Garlic (finely chopped)
• 200 ml *Consomme soup
• 50 ml *White wine
• 1 1/2 tbsp *Plain flour
• 1 dash for decoration Italian parsley
• 1 to pound the chicken breast to make it thinner *Meat mallet
• 1 same as above *Plastic wrap

1. Cut the chicken breasts into 2-3 even-sized portions.
2. If using chicken tenders, remove the sinew, and use as they are.
3. Place the meat between 2 sheets of cling film, pound it with a mallet until it is about 1.2 times of its original size and flat evenly.
4. Preparing the sauce.
5. Squeeze the lemon, slice off a piece of lemon peel, and set it aside.
6. Combine the lemon juice, consomme soup, white wine, and plain flour in a bowl.
7. Remove the chicken from the cling film, season with salt and pepper, and lightly coat with the plain flour.
8. Pour the olive oil in a frying pan, and saute both sides of the chicken over medium heat.
9. When the chicken is cooked through, remove from the frying pan.
10. Heat the same frying pan over low heat, add the butter, and saute the finely chopped garlic.
11. Turn up the heat to medium heat, pour in the sauce ingredients from Step 3 all at once, and stir with a spatula until it thickens.
12. When the sauce is thickened, add the capers (roughly chop them if you like), and mix.
13. Place the sauteed chicken pack in the frying pan, and coat with the sauce.
14. Serve the chicken on a plate, spoon over the sauce, garnish with parsley (or lemon peel, or sliced lemon to taste), and it's ready.

chicken breasts, salt, flour, olive oil, decoration, capers, butter, garlic, white wine, flour, parsley, chicken, same

Taken from cookpad.com/us/recipes/150241-lemon-caper-chicken (may not work)