Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Thursday, 16 December 2010

Chicken Escalopes with Lemon, Parsley and Capers

I have always found the last few weeks before Christmas to be very hectic and filled to the brim with activity . . .

Church responsabilites, Parties,Shopping, baking and pre-Christmas dinner preparations . . . Decorating and gift wrapping . . . writing up the Christmas Cards . . . and in my case, doing the artwork and producing the Christmas Cards! Life is very busy

This is when I look for meals that are quick and easy to prepare, taking a minimum of time and fuss . . .

but without any compromise on flavour! This quick chicken dish fits the bill on all counts.

Delicious enough that I would serve it to company, and yet . . . at the same time, quick and simple.

The beautiful thing about chicken breasts is that they are the perfect canvas to write on, and will take to just about any flavour you match up with them . . . moist and delicious, and very quickly cooked. I think you will love these!

Served simply with some steamed rice and green beans.

*Chicken Escalopes with Lemon, Parsley and Capers*
Serves 4
Printable Recipe

Simple, yet elegant. One of our favourite ways to eat chicken breasts.

4 chicken escalopes
fine seasalt and freshly ground black pepper to taste
3 TBS plain flour
4 TBS olive oil
1 fat clove of garlic, peeled and slightly smashed
the juice of one half a lemon
1 TBS capers in vinegar, drained and chopped
2 TBS chopped flat leaf parsley

Season the chicken on both sides and then dredge with the flour, patting it lightly so that it adheres.

Heat a large skillet. Add the olive oil and heat along with the garlic. Add the chicken escalopes and brown them until lightly golden on one side. Flip over and brown the other side. Squeeze the lemon juice over top along with about a TBS of hot water. Add the capers and half the parsley. Let bubble up. Clamp a lid on and take off the burner. Let sit for another few minutes in the heat of the pan until the chicken escalopes are cooked through, but still soft and moist. Sprinkle with the remaining parsley and serve immediately, divided onto heated plates, with some of the juices spooned over top.


  1. Hi Marie! Woke up to
    three more inches of
    snow and another very
    busy day ahead of me,
    wondering, "What am I
    going to fix for dinner?"
    Well, here is my answer!
    I'm printing it out as
    I write. Thank you for
    the gift of your time
    and talents!!
    xx Suzanne

  2. Good to hear for you Marie; hope you are well.
    Almost like my chicken piccata, only simpler. Love this one and will be trying it soon.
    Happy Holidays.

  3. This looks wonderful and perfect for a quick dinner during the busy holiday season. Thank you!

  4. Hello!
    Just love your writings!! Yes British food can be really great! I had my first trip to London and found many great restaurants and lovely little tea rooms & more!

    Keep writing~

  5. Oh I do hope that Lyn EL, next time she is in this country, is able to come up further north where we have some cracking food on offer.

    I love chicken breast done this way, It's my favourite. I think the real secret is once you've turned off the heat and clapped on the lid, to leave it alone and no peeping!


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