John Myers
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Chicken Fillet with Lemon Caper Sauce
The perfect chicken fillet with lemon caper sauce recipe with a picture and simple step-by-step instructions.
sauce
- 300 ml Semi-Dry white wine
- 8 teaspoon Capers
- 4 teaspoon Lemon juice
- 1 Bio lemon zest
- 600 ml Chicken broth
- 1 pinch Sugar
- 1 pinch Chili sweet and sour sauce
- 300 ml Lactose-Free cream
- 3 tablespoon Maizena
flesh
- 8 piece Chicken fillet
- 8 piece Lemon pepper
- 8 piece Salt
- 2 tablespoon Clarified butter
- 50 ml Chicken broth
garnish
- 1 kilogram Tagliatelle
sauce
- Bring the wine to the boil together with the capers and let it reduce a little – add the chicken stock and let it reduce again (this will reduce the taste!)
- Now add lemon juice, lemon zest, pinch of sugar and cream – bring to the boil again – stir the maizena (or moonamine) with a little water until smooth and add and simmer again until the sauce has the desired consistency – season again with a little chilli sauce
flesh
- Wash the chicken fillet and pat dry – cut diagonally in the middle – season with salt and lemon pepper – fry all over in clarified butter – deglaze with a little chicken stock – cover and let simmer for about 15 to 20 minutes on the lowest heat
garnish
- Cook the tagliatelle al dente according to the instructions on the packet – pour off the water and put the pasta back in the pot – season with a little salt and pepper – add approx. 250 ml of the sauce and mix everything well, so we give the pasta a creamy consistency and a fine texture caper flavor
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