1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • 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!