Its Good But Dont Juaktc Jump Up And Kiss The Cook Recipes

JUMP IN THE PAN CHICKEN

Jump in the Pan Chicken image

A simple saute in the pan that creates its own creamy lemon caper sauce. Serve with rice, noodles, mashed potato or green salad. From Jill Dupleix

Provided by abloom69

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 skinless chicken breasts
2 tablespoons flour
sea salt
pepper, freshly ground
2 tablespoons olive oil
1 tablespoon butter
1 garlic clove, crushed
4 bay leaves
2 tablespoons capers, well rinsed
1/2 cup dry white wine
1 tablespoon lemon juice
2 tablespoons Italian parsley, chopped

Steps:

Place chicken breasts between two sheets of plastic wrap or wax paper and bash flat with a meat pounder or a rolling pin, and I mean as thin as a coin - almost breaking up.
Tear the chicken into little rags with your fingers, and toss lightly in flour, seasoned with salt and pepper.
Heat the olive oil and butter in a heavy bottomed frying pan, when hot, add chicken, scattering the pieces so they don't clump together. Instead of stirring, move the pan on the heat and flip chicken pieces until lightly golden, so they jump in the pan.
Add the garlic, bay leaves, capers, sea salt, and pepper. Remove the pan from the heat and add the white wine, return to a high heat. Let the wine bubble away, again jiggling the pan like crazy.
When there is only a little wine left, add lemon juice and parsley, jiggle the pan until the sauce comes together and looks creamy. Taste and adjust if needed then Serve immediately.

Nutrition Facts : Calories 322.4, Fat 11.9, SaturatedFat 3.4, Cholesterol 110.3, Sodium 265.9, Carbohydrate 4.7, Fiber 0.3, Sugar 0.4, Protein 41.5

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