4-6 Chicken breasts, sliced thin
½ cup flour
AR Salt and Pepper
½ stick Butter
¼ cup olive oil
1 can chicken broth
1 Onion, diced finely
2 Garlic cloves, minced
1 or 2 Lemons, juiced
2 tbs Capers
1) If serving with rice, get that going first.
2) Salt and pepper, chicken, then dredge with flour.
3) Fry chicken in olive oil and about ½ of the butter. (Done, but not too done) Set aside.
4) Add some oil (if necessary) and butter to the chicken drippings. Then sauté the onions and garlic.
5) Add in some leftover flour to make rue.
6) Add chicken stock, bring to boil, then simmer until it gets reduced some. Salt the gravy to taste.
7) Stir in the capers half of the lemon juice and add the chicken back in warm back up.
8) When the chicken is warm, sprinkle with some more lemon.
9) Serve over rice or noodles.
end