FRIJE

Instructions

• 1.   Put the flour and salt in a plastic bag, like a freezer bag. Add the chicken fillets and shake to coat the chicken pieces with flour. This can also be done on a plate, just put the flour on a plate and roll each chicken fillet in it to coat both sides. Shake a bit to remove excess flour.
• 2.   In a large skillet, heat the olive oil over medium-high heat, and brown the chicken cutlets on both sides (3 to 4 minutes per side).
• 3.   Remove the chicken cutlets from the skillet and set them aside on a plate, cover them to keep them warm.
• 4.   Pour the broth into the skillet and deglaze with the pan drippings, bringing to a boil while stirring.
• 5.   Add the lemon juice and let the sauce reduce to the desired consistency.
• 6.   Once the sauce has reduced, add the pieces of butter and let them melt while shaking the skillet.
• 7.   Remove from heat and add the previously rinsed capers. Mix.
• 8.   Serve the hot chicken immediately, drizzled with the lemon and caper sauce, and sprinkle with chopped parsley. Also serve with lemon wedges or slices.

Notes & Suggestions

• Suggested side dish: sautéed or roasted potatoes, pasta, rice, polenta, or whatever you like!

Nutritional information *