BREADED CHICKEN WITH LEMON CAPER SAUCE

BREADED CHICKEN WITH LEMON CAPER SAUCE image

Number Of Ingredients 7

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Chicken breasts - how many is dependent on your needs. I usually only make this for myself. (
2 teaspoons lemon juice.
Half a stick of salted butter.
Several capers.
Italian Fish Breading Mix given as a recipe elsewhere.
1 egg beaten with a little water to make the breading stick.
You can skip the beaten egg, the chicken, and the breading if you simply use a soy, breaded chicken filet substitute from the frozen foods section of your grocery.

Steps:

The sauce is easy. Melt the butter in a small sauce pan. Add the lemon and whole capers. Heat them together over a low heat. (The capers are already tender, so focus on letting the flavors merge with a little warming and the time you spend frying the chicken.) I don't like to pound on top of a kitchen countertop, but if you make this out of chicken, you should cut the chicken breast into "fingers" to help it to cook faster and without as much concern that the internal temperature will not become high enough to kill bacteria in a skillet. Dip this in the beaten egg and water mix then into the Italian Fish Breading. Fry this in a frying pan as you would fish. When the chicken is done, and the internal temperature is high enough to kill any bacteria (based on whatever standard is in use when you prepare this recipe) remove it from the pan. Arrange the chicken fingers on a plate and pour the sauce over them. (If you soak the chicken fingers in the sauce, they won't be very crunchy, so don't pour the sauce on until last.) Serve with a side of steamed or roasted vegetables, pasta, or both.