Chicken Escalopes with Lemon, Parsley and Capers

I have always found the last few weeks before Christmas to be very hectic and filled to the brim with activity . . .



Church responsabilites, Parties,Shopping, baking and pre-Christmas dinner preparations . . . Decorating and gift wrapping . . . writing up the Christmas Cards . . . and in my case, doing the artwork and producing the Christmas Cards! Life is very busy



This is when I look for meals that are quick and easy to prepare, taking a minimum of time and fuss . . .

but without any compromise on flavour! This quick chicken dish fits the bill on all counts.

Delicious enough that I would serve it to company, and yet . . . at the same time, quick and simple.



The beautiful thing about chicken breasts is that they are the perfect canvas to write on, and will take to just about any flavour you match up with them . . . moist and delicious, and very quickly cooked. I think you will love these!

Served simply with some steamed rice and green beans.



*Chicken Escalopes with Lemon, Parsley and Capers*
Serves 4
Printable Recipe

Simple, yet elegant. One of our favourite ways to eat chicken breasts.

4 chicken escalopes
fine seasalt and freshly ground black pepper to taste
3 TBS plain flour
4 TBS olive oil
1 fat clove of garlic, peeled and slightly smashed
the juice of one half a lemon
1 TBS capers in vinegar, drained and chopped
2 TBS chopped flat leaf parsley

Season the chicken on both sides and then dredge with the flour, patting it lightly so that it adheres.

Heat a large skillet. Add the olive oil and heat along with the garlic. Add the chicken escalopes and brown them until lightly golden on one side. Flip over and brown the other side. Squeeze the lemon juice over top along with about a TBS of hot water. Add the capers and half the parsley. Let bubble up. Clamp a lid on and take off the burner. Let sit for another few minutes in the heat of the pan until the chicken escalopes are cooked through, but still soft and moist. Sprinkle with the remaining parsley and serve immediately, divided onto heated plates, with some of the juices spooned over top.