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Recipe

Difficulty

Easy

 

Prep time

10 minutes

 

Cook time

15 minutes

 

Serves

3-4

 

Ingredients

 

3 medium chicken breasts

½ cup flour

¼ cup fresh parmesan, finely grated

Salt and pepper

Westgold Salted Butter to brush

Salted butter to sauté

 

Sauce

⅔ cup white wine

2 Tbsp lemon juice

4 Tbsp Westgold Salted Butter, cold cubes

3 Tbsp capers, drained

Chopped parsley

Method

 

To make the chicken

Slice each breast in half horizontally. Pat the chicken dry with a paper towel and brush all over with melted butter.

 

Mix the flour, parmesan, salt, and pepper in a shallow dish and coat the breasts, pressing down to help the coating stick.

 

Heat a skillet over medium heat and add a couple of tablespoons of butter to melt. When the butter starts to sizzle, add 3 chicken breasts at a time and cook around 4-5 minutes until golden on both sides and cooked through.

 

Remove onto a plate and repeat with the remaining chicken. Wipe out the pan with a paper towel, ready for the sauce.

 

To make the sauce

Add the white wine to the pan and reduce by half. Add the lemon juice and simmer for another minute.

 

Take the pan off the heat, tilt the pan, and add the butter a little at a time, swirling to incorporate until the sauce is glossy and thickened.

 

Add the capers and season. Pour over the cooked chicken and sprinkle with chopped parsley. Serve immediately.

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