Chicken Scaloppine al limone

Saute one minute 40 g butter in a pan with a tablespoon of olive oil and a clove of crushed garlic and whole.

Then remove garlic, add 500 g of chicken breast scaloppine around 40 g each, not flour.

2 minutes to the flavour, add salt and pepatele.

Drizzle with the lemon juice and 3 tablespoons of hot water.

Let simmer 3 minutes more sweet, turning the scallops again.

Roundtrip on a serving dish and complete each Escalope with a fourth d slice of lemon, some the result of caper, olives stuffed green pepper, divided in half and sprigs of fresh oregano.

Pour over the cooking and serve.