Ingredients portion 2
Chicken fillet 2 pieces
Wheat flour 60 g
Olive oil 50 ml
Garlic 4 cloves
White dry wine 80ml
Capers 1 tablespoon
Butter 50 g
Lemon juice 30 ml
Parsley 2 sprigs
Lemon ½ piece
Salt to taste
Cooking instructions 30 minutes
1 Cut the breasts crosswise into halves and baste lightly to give the meat an even thickness of about 1 cm. Lightly salt them.
2 Roll each piece of breast in flour and shake off any excess flour.
3 In a large frying pan, heat the oil and fry the meat for 2 minutes on one side until the pieces are browned.
4 Turn the meat over and roast for another 30 seconds. Place the roast on a clean plate.
5 Crush the garlic cloves with the flat side of a knife.
6 Add a little oil to the pan and fry the garlic, stirring constantly until golden brown. It is important not to let the garlic burn. It will take about 2 minutes.
7 Pour in the wine, add the capers and cook, stirring, for 3 minutes until the liquid has almost evaporated.
8 Pour in the water, add the butter and cook, stirring vigorously until emulsified, for about a minute.
9 Return the chicken to the pan and heat for 2 to 3 minutes.
10 Add the lemon juice and salt to taste.
11 Place the chicken and sauce on plates to serve, sprinkle with the chopped parsley and place the lemon slices next to it. Serve immediately. 
