Most people have heard of veal scaloppini, however it also works wonderfully with chicken. The dish is quick to prepare and only uses a few ingredients that creates a concentrated Verjuice and caper sauce that is full of flavour.
Serves: 2
Preparation Time: 5 minutes
Cook Time: Approximately 20-25 minute
Ingredients
- 2 small chicken breast fillets
- 1tbsp olive oil
- 3 garlic cloves, crushed
- 85ml/3fl.oz Verjuice
- 1/3 cup/55g/2oz button mushrooms
- 1 tbsp fresh parsley
- 250ml/8½fl.oz chicken stock
- 1 shallot
- 1 tbsp small capers
- 55g/2oz soft butter, chopped
Method
- Place a chicken fillet between 2 pieces of cling film.
- Using a rolling pin pound fillets until approximately 2cm/1inch thick.
- Place oil in frying pan on a medium heat fry chicken for 2 minutes each side or golden brown and cooked through.
- Remove chicken from pan and set aside.
- Reduce heat, add garlic and shallot to pan and fry for 2 minutes.
- Add Verjuice and reduce by half, constantly stirring.
- Add the chicken stock, capers and mushrooms.
- Bring to a gentle simmer stirring occasionally until reduced by half.
- Add butter and stir through until completely melted.
- Add parsley and stir though.
- Add cooked chicken and toss to coat.
- Continue simmering sauce allowing it to further reduce and thicken slightly.
- Serve with new potatoes and greens.
