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• 4 chicken breasts, pounded out

• ½ C. flour

• 2 eggs, beaten

• 1 C. panko

• Oil to fry

• 4 T. olive oil, reserved

• ½ onion, diced

• 4 cloves garlic, thinly sliced

• ½ C. white wine

• 1 C. chicken stock

• ¼ C. capers

• ½ preserved lemon, diced

• 2 T. parsley

• Salt and Pepper

• 3 T. butter, rolled in flour


1. Place the flour, egg, and panko separately into 3 bowl.

2. Dredge the chicken breast in flour, then dip in the egg, and then coat in panko. Repeat with the 3 other breasts.

3. In a large skillet, heat enough oil to shallow fry the chicken breasts. When fully cooked, remove the chicken breasts and set on a rack to drain the oil. Season with salt and pepper. Remove all but 4 T. of oil from the pan.

4. Heat the reserved oil over medium high heat and then add the onions and saute for 4-5 minutes; then add the garlic and saute until fragrant. Season with salt and pepper. Deglaze the pan with the white wine and cook the wine until the alcohol subsides. Next add the chicken stock, capers, and preserved lemons. Bring to a rolling simmer and reduce the stock by half. Turn off the heat and add the butter rolled in flour and stir well until well incorporated. If sauce needs further thickening, return to the stove over medium low heat and simmer until thicker. If the sauce does not require further thickening, add the parsley, check for salt and pepper (REMEMBER THE PRESERVED LEMONS AND CAPERS ARE NATURALLY GOING TO BE SALTY. WATCH YOUR SALT LEVELS! ) and serve over the chicken breasts.