Pan-Seared chicken with capers and roasted butter
INGREDIENTS
- 200 gr. all-purpose flour
- 4 gr. fennel seeds, ground
- 10 gr. paprika, smoked
- 3 gr. thyme, dried
- 4 gr. salt
- 600 gr. chicken breast fillet
- 30 gr. olive oil
- 100 gr. Cow butter
- 30 gr. garlic cloves, peeled and smashed
- 50 gr. capers, desalted, finely chopped
- 200 gr. white wine
- 300 gr. chicken stock
- 10 gr. parsley leaves, coarsely chopped
- 4 gr. lemon zest
- 30 gr. lemon juice
- Salt
PRODUCT
METHOD
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