8- 10 Chicken breast tenders or 2 Chicken breasts quartered into 4 pieces each
1 cup of chicken stock
1/8 -1/4 cup Olive Oil
1 inch slice of butter
2 TBSPS flour
3 TBSPS of chopped fresh Italian parseley
salt and ground fresh pepper
In a deep frying pan, heat the oil, just enough to cover the bottom of the pan, and add the butter. Saute the chicken pieces on both sides, leaving them slightly uncooked and add salt and ground pepper to taste. Transfer chicken to a plate and set aside.
Sprinkle flour into pan evenly and let brown (more like a beige), stir to make a light roux. Add chicken stock, parseley, and squeeze lemons using either gauze, or a strainer to catch seeds. Stir mixture and simmer for 2-3 minutes until it thickens. Add chicken again and capers until chicken is fully cooked.
Serves 4-6 people.