Lemon chicken
Pan-fried chicken escalopes with a light lemon sauce and capers.
Active time20 min
Cooking15 min
Total25 min
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Ingredients
- 1 lemon
- 30 g butter
- 400 g chicken escalopes
- 20 g capers (drained weight)
- 45 ml water
- 30 g wheat flour
Preparation
Squeeze the lemon and drain the capers. Coat the escalopes in flour and shake off the excess.
1 lemon400 g chicken escalopes20 g capers (drained weight)30 g wheat flour- citrus juicer
- colander
- plate
Melt the butter in a frying pan and cook the escalopes for about 5 minutes on each side, depending on their thickness.
30 g butter- frying pan
- spatula
Add the lemon juice, capers and 45 ml of water. Simmer gently for 3 minutes, scraping up the browned bits. Check that the chicken is cooked through at the centre before serving.
45 ml water- frying pan
- spatula
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration