1 lb de-boned chicken breasts
2 TBS cooking olive oil
Juice of 1 lemon
1 TBS balsamic vinegar
1 TBS capers
Salt and Pepper
1. Place the Escalopes between to pieces of wax paper, and pound flat with a rolling pin to a thickness of about 1/4".
2.Using a stainless steel or aluminum pan, add the olive oil. Add the Escalopes, and turn to coat with the oil. Use a metal pan because you want the heat from the oven floor to quickly cook the bottom of the chicken.
3. Top with the lemon juice, vinegar and caper. Season with salt and pepper.
4. Cook the chicken in a hot oven with a live fire, without turning. It should take 4-6 minutes. The top of the chicken should be browns and bubbly, and the inside should be cooked through, but not dry.
5. Place one Escalope on each plate, and cover with cooking juices. Or, put the entire dish on a warm serving platter. Top with fresh lemon slices, and serve immediately.
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