Serving size: 4 Preparation time: 60 min Cooking time: 15 min
1kg Tanmia Chicken Filet Halves
½ cup flour
2 tbsp Olive oil
¼ cup celery
4 Garlic cloves
1 cup Tanmia chicken broth
2 tbsp Lemon juice
1 ½ tbsp Caper
¼ bunch Chopped parsley
To taste and demand Salt and pepper
Pound Tanmia chicken filet to make it thin, season on both sides with salt and pepper.
Coat the chicken filet with flour.
Heat oil in a frying pan over medium heat, grill the tanmia chicken filet for 3 minutes on both sides, put aside, and add the shallots and minced garlic to the pan and cook for 3 minutes, stir constantly.
Add stock (the 3/4 cup) let it boil until the liquid is reduced by half (about 5 minutes)
Melt 1 tablespoon of flour with ¼ cup of stock, then add the mixture to the pan.
Add tanmia chicken fillet and cook for 1 minute, by continuous stirring until the sauce slightly thickens, remove from heat and add lemon juice and caper.
For serving: Put tanmia chicken fillet in a dish and then pour 2 tablespoons of the sauce and garnish the top with parsley