Start by prepping the chicken breasts. Place them between cling film and pound them with a meat pounder until they are thin. Season to taste with salt and pepper.
Melt half of the butter in a medium to a high temperature pan. Then roll the chicken breasts in all purpose white flour on both sides. Sear the chicken breasts in the pan until brown on both sides.
Season the chicken breasts with paprika and add the minced garlic cloves (or garlic granules). Cook for a few more minutes and take the chicken out of the pan. Melt the rest of the butter in the same pan.
Add the juice of one lemon (or half – depending on how acidic you’d like the chicken to taste). Add the sliced gherkins (as a substitute to capers). Add the wine and lower the temperature to simmer. Put the chicken breasts back in the pan and cook for another 7-8 minutes.
Time to plate – I used Brussels sprouts with parmesan cheese for a side. You can find my recipe here.
