A flavourful one-pan Italian dish of tender chicken breasts in a lemon and caper sauce.
Serves 3 - 4
Difficulty: Easy, 40 minutes
Ingredients:
Salt and freshly ground black pepper, to taste
3 large skinless, boneless chicken breasts, sliced in half horizontally
60g ( cup) cake flour
60ml (4 tbsp) sunflower oil
2 garlic cloves, finely chopped
250ml (1 cup) chicken stock
½ lemon, thinly sliced
60ml (¼ cup) fresh lemon juice
8 capers, rinsed (or use 8 pitted olives)
45ml (3 tbsp) butter
45ml (3 tbsp) fresh flat-leaf parsley, finely chopped
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Method:
1) Season the chicken and dip in the flour, shaking off any excess flour. Preheat the oil in a large frying pan and fry the chicken until golden on both sides, about 8 minutes per side. Remove and set aside.
2) In the same pan, add the garlic and sauté until fragrant, about 20 seconds. Pour in the stock, scraping any brown bits from the bottom of the frying pan. Stir in the lemon slices and bring the mixture to the boil. Let it cook, stirring occasionally, for about 5 - 8 minutes until the sauce has reduced.
3) Add the lemon juice and capers or olives and simmer for a further 5 minutes, until the sauce is slightly thickened. Drop the butter into the pan and swirl it into the sauce by tilting the pan until the butter is melted and incorporated.
4) Return the chicken to the pan together with the parsley and heat through for about 10-15 minutes.
5) Arrange the chicken on a serving plate, spoon the sauce over each portion and serve.