List of Ingredients
- 18 OZ. of chicken breast
- 2 lemons
- 1 onion
- Soy sauce
- Fresh ginger
- Sage
- Flour
- Sugar
- Dry white wine
- Saltpacked capers
- Chervil
- Extravirgin olive oil
- Salt
- Dried green peppercorns
Method
Peel and chop the onion
into pieces. Sauté them gently in a saucepan for 5 minutes with a drizzle of oil, about a tablespoon of thinly sliced ginger and a leaf of sage. Peel a lemon, separate it into wedges and peel them; season with a pinch of sugar. Coarsely chop a teaspoon of green peppercorns and remove the salt from a tablespoon of capers.
For the chicken: cut the chicken breast into pieces and marinate it for 15 minutes with the lemon juice and two tablespoons soy sauce. Drain the chicken and dry it with paper towels. Flour the chicken pieces and cook them in a large pan with a little bit of oil for 5-6 minutes, then add salt.
Deglaze the pan where you cooked the chicken with a glass of wine for 3 minutes, then add the onion and chicken pieces, stir well and cook for one more minute. Serve the chicken, garnishing it with the peeled lemon wedges, capers and a few leaves of chervil.