This post was originally published on October 11, 2011 and updated on February 3, 2020.


  • 2 skinless and boneless chicken breasts, butterflied and then cut in half
  • add to taste – sea salt
  • add to taste – pepper, freshly ground
  • all-purpose flour, for dredging
  • 4 tablespoons unsalted butter
  • 7 tablespoons Red Palm Fruit Oil
  • 1/3 cup lemon juice, fresh
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup Italian parsley, chopped


Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

  1. Place a large sauté pan over medium high heat and melt 2 tablespoons of butter with 6 tablespoons Malaysian Red Palm Oil.
  2. When butter and oil are hot, add 2 pieces of chicken and cook for 3 minutes. When chicken is golden, flip and cook for 3 more minutes.
  3. Remove from the pan and hold in a warm spot.
  4. Into the pan add the lemon juice, stock and capers. Place on the burner and bring to boil, scraping up brown bits from the pan to deglaze for extra flavor.
  5. Adjust seasoning with salt and pepper if necessary.
  6. Return all the chicken to the pan and simmer for 3-5 minutes.
  7. Remove chicken to platter. Add remaining 2 tablespoons butter and 1 Tbsp of Palm oil to sauce and whisk to emulsify.
  8.  Pour sauce over chicken and garnish with parsley.
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Recipe Name
Chicken “Palm-atta”
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