Pan Fried Chicken with Capers

Tuesday, March 20th, 2012


  • 1 boneless, skinless chicken breast
  • 2-3 Tbsp. of olive oil
  • Flour for dredging chicken
  • 2 Tbsp butter
  • 2 Tbsp capers and a little caper brine


  1. Take a boneless, skinless chicken fillet and lay it flat on the cutting board. Cut horizontally so you have two thin chicken fillets.
  2. Heat two or three tablespoons of olive oil in a hot skillet.
  3. Mix a couple of table spoons of flour with salt and pepper and put on a plate.
  4. Dredge chicken in the seasoned flour and shake off excess.
  5. Lay chicken in the hot pan, and pan fry for about three minutes on a side or until cooked through. Remove to plate.
  6. Add to the pan a couple of tablespoons each of butter, capers (put a teaspoon of the caper brine in for added flavor), and white wine vinegar. Swirl around and pour over chicken.
  7. Serve with Jasmine Rice and fresh asparagus.

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