INGREDIENTS:
- 4 each Chicken Breasts, butterflied, cut in two, pounded thin
- 1 c fry oil
- 1 c flour
- 1/2 lemon juiced
- 1 c chicken stock
- 1/4 c white wine
- 1/4 c capers
- 1 tbsp. chopped parsley
- Set the FIREDISC® to Medium heat, dredged the chicken in the flour, then fry once the oil reaches 350 F.
- Fry on each side for 4 minutes per side or until fully cooked.
- Allow the oil to cool, remove from the FIREDISC®, wipe clean, set the FireDisc to High, then add the wine to the FIREDISC®.
- Cook the wine for 5 minutes or until reduced to 1/2 the volume.
- Add the lemon juice, the capers, and the chicken stock.
- Cook for 8 minutes, add the chicken back to the pan, toss in the sauce, plate, top with parsley, and enjoy!
