Lemon butter chicken steaks with herby quinoa salad

Deliciously tender chicken breasts drizzled with a buttery lemon and white wine pan sauce - yum!

Serves: 4

Herby quinoa salad:

250ml (1 cup) quinoa

750ml (3 cups) chicken stock

4 spring onions, chopped

60ml (4 tbsp) chopped fresh parsley

60ml (4 tbsp) chopped fresh mint

Salt and pepper

Lemon butter chicken:

4 chicken breast fillets

Salt and pepper

75ml olive oil

2 garlic cloves, crushed

125ml ( cup) dry white wine

30ml (2 tbsp) capers

Finely grated zest and juice of 1 lemon

60ml (4 tbsp) butter, cold and cubed

Method:

1) For the salad, place the quinoa in a pot, pour over the chicken stock and bring to the boil. Simmer until all the liquid has been absorbed and the quinoa is light and fluffy.

2) Transfer to a bowl and allow to cool, then toss with spring onions, parsley and mint. Season and set aside until needed.

3) To make the chicken, place each chicken fillet between 2 large sheets of clingfilm on a board and pound with a meat mallet or rolling pin until an even 1cm in thickness. Season all over.

4) Heat 45ml (3 tbsp) of the oil in a large, heavy-based pan and fry each breast for about 3 minutes on each side - they should be cooked through but tender. Remove from the pan and set aside to keep warm.

5) Heat the remaining 30ml (2 tbsp) oil in the pan used for the chicken and fry the garlic for a minute. Add the wine and simmer until the liquid has reduced by half.

6) Return the chicken to the pan and gently stir in the capers with the lemon zest and juice. Once simmering, stir in the cold butter to emulsify the sauce.

7) Serve the chicken on top of the quinoa salad, drizzled with sauce.