Portions: 02 Preparation time: 40 minutes

Piccata chicken with sun-dried tomatoes and capers

– 2 organic chicken breasts
– 2 tablespoons of butter
-cooking oil
– wheat flour (about 3 tablespoons)
– 2 cloves of garlic
dried tomatoes with capers in oil with herbs OLE! (about 1/2 jar)
– ½ glass of white wine
– 2 tablespoons of lemon juice
– 1 teaspoon of grated lemon zest
– parsley (optional)
– 2 tablespoons of Italian Seasoning
– salt & pepper

Peel the garlic and cut into thin slices. Cut the meat into smaller pieces. Put flour, spices, salt and pepper in a bowl and mix. Coat the meat in flour with spices and fry for about 2-3 minutes on each side, until it is browned. Take the meat out of the pan. Add chopped garlic, chopped dried tomatoes with capers. Add the butter and fry for a while, then add the wine. Bring to a boil and then cook for a while until most of the wine evaporates. Add lemon juice and zest. Add the meat and keep it on fire for about 7-10 minutes. Add parsley.