"Also known as GP's favourite, this very simple dish is always a success. The tingling taste of capers marries the cream in an unusual sauce which glorifies the chicken... having bread on the table will ensure an easier dish washing!"
Ingredients
- 2 chicken breasts
- 300ml of single cream - better if fresh
- a handful of capers in vinegar brine
- 15g butter
- 1/2 glass of white wine
- some plain flour (for coating)
- salt and pepper
Tools
- 26cm/28cm saucepan with lid
- good kitchen knife and chopping board
- mixing bowl
- fork to turn the chicken fillets
Preparation
- Put the butter in the sauce pan
- Cut each chicken breast in 2 fillets - if you use a good long kitchen knife just hold the breast with your palm to the chopping board and cut through with the blade keeping it in the middle
- Add a sprinkle of salt and pepper to each fillet - just a bit
- Put the fillets aside and toss some flour into the mixing bowl
- Chop finely the capers on the chopping board and put aside
Cooking
- Put the pan on medium/high heat
- Put the fillets in the bowl and toss them around until the are evenly coated in flour
- When the butter has melted and it's hot, add the chicken to the pan - make sure your shake off all the extra flour as the coating needs to be thin
- Brown the chicken fillets on one side and then turn them over until well cooked - if they get dry as they absorbed all the butter, just add more butter!
- Throw the chopped capers in the pan - usually in between the fillets, not on top of them
- Turn to high heat and when the pan is clearly hot add the white wine
- Cover with the lid and let it go for 2 minutes
- Take off the lid and move the pan occasionally in circular movements so that the chicken doesn't stick and the sauce and capers distribute evenly
- When it starts getting a bit dry pour in the single cream
- Reduce the heat to medium low, add salt and pepper to taste and keep moving the pan with circular movements every now and then so that the chicken doesn't stick and the sauce and capers distribute evenly
- In about 5 minutes the cream is usually ready; turn off the heat and serve
Serving
Tips
The trick with this dish is to reduce to the minimum the time in between when you coat the chicken and you put the fillets in the pan. The flour coating needs to be even but also very light. When the fillets are in the pan ensure they don't stick and use a fork to turn them, not a spatula, as you will risk to break the coating. Same applies to mixing the sauce whilst it's cooking: move the pan with circular movements so that the cream flows around and on top of the fillets without the need to touch them with any tool. It goes well with buttery carrots and/or roast potatoes with herbs or spinach with butter and garlic or even simple boiled potatoes... damn, I'm hungry again!
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