Chicken Breast with Light Caper Sauce

For the chicken breast with light caper sauce, first rinse the chicken breasts and rub dry. Sift a little flour, add salt and pepper.

In a suitable pan with a lid – the chicken breasts should fit in it without touching – heat some oil (not too hot) and spread with a brush, the bottom of the pan should be covered with a thin film.

When the oil reaches medium temperature, turn the chicken breasts in the flour, tap off excess flour and place directly in the pan. Let color for about 4 minutes on each side, turning only 1 time.

Pour a little lemon juice on top, cover the pan with the lid. Let fry for 10 minutes at medium temperature. Then turn off the heat, leave the pan on the stove and let it sit for another 10 minutes.

Preheat the plate in the oven at 80 degrees, put a piece of aluminum foil in it, in which you can wrap the chicken breast. In the meantime, prepare the sauce.

Melt the butter in a saucepan, pour in the wine-chicken soup and drained capers and bring to a boil. The liquid should boil down a bit.

Now wrap the chicken breast in the preheated aluminum foil and put it in the oven. Put the stove on high heat, deglaze the broth with the hot soup, mix the broth with it and if necessary add salt and pepper to taste.

Fold in a little lemon zest. Arrange the sliced chicken breasts on a plate. Serve with

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