Lemon/tomato Caper Sauce for Chicken or Fish - Recipe created by Sandy Bishop
Also good with Tilapia (I like to bread it with ground almonds)
I bread the chicken then make the sauce - set aside to make the rest of dinner.
Breaded Chicken Breasts:
Chicken Breast
egg or buttermilk
flour
Panko Bread crumbs
parmesan cheese (I just use the canned)
butter/oil for cooking
Cut Chicken breast in half - (to make it thinner)
Dip in flour, then egg or buttermilk, then in bread crumb mixture - set aside to set - (breading will stay on better). Cook in butter/oil 3 minutes or so on each side -
Lemon/tomato Caper Sauce
1 lemon - juiced
1/4 cup capers rinsed and drained
1/2 cup white grape juice (some say wine - I use juice)
3 tomatoes chopped
Salt (to taste)
Pepper (to taste)
Cream - 1/2 cup?
Flour 2-3 tablespoons
Parsley (optional)
In sauce pan - lemon juice, tomatoes, capers, white grape juice, salt, pepper. Cook until tomatoes are soft, about 4 minutes? Mix flour with part of the cream. Stir into sauce until thickened. Add cream to make it a nice consistency. Cook two more minutes. Cover and set aside until ready to eat.
Good with pasta (orzo, angel hair, linguini)
