• 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!