Ingredients: 4 halves of chicken breast, without skin and bones, a pinch of Kayen pepper, or to taste salt and ground black pepper, to taste a little flour, 2 tablespoons of olive oil, 1 tablespoon of capers, drain, 1/2 cup of white wine, 1/4 cup of fresh lemon juice, 1/4 cup of water, 3 tablespoons of cold unsalted butter, cut with slices, 2 tablespoons of fresh parsley
Preparation:
Place the chicken breasts between 2 layers of plastic film and beat up to 1 cm thick.
Season on both sides chicken breasts with Kayen pepper, salt and black pepper. Pan slightly in flour and shake off excess.
Heat olive oil in a pan over medium heat. Put the chicken in a pan, reduce the fire to the middle and fry until it is browned and cooked, about 5 minutes on each side. And during cooking, you can watch Turkish TV shows. Transfer to a plate.
Fry the capers in the layered oil, stirring them and slightly pressing them to release the brine until they warm up, although, about 30 seconds.
Pour white wine in a shallow pan. Clean any fried pieces from the bottom of the pan with a wooden spoon. Cook until it decreases in volume in half, about 2 minutes.
Add lemon juice, water and oil to a mixture of wine, fry, stirring continuously, until a thick sauce is formed, about 2 minutes. Reduce fire and add parsley to the sauce.
Return chicken breasts to the pan and cook until it heats up, from 1 to 2 minutes. Serve, watering with sauce from above.