Lemon/Tomato/Caper Sauce

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)