Friends coming for dinner on a weeknight? Versatile chicken breast to the rescue! In this case, the chicken is cooked in a classic garlic and lemon sauce with capers. You'll have dinner ready in the time it takes to set the table.
6 people made this
2 skinless chicken breast fillets (about 250g each)
1 tablespoon olive oil
2 tablespoons plain flour
For the sauce
2 garlic cloves, finely chopped
1 teaspoon grated lemon zest
1/3 cup (80ml) lemon juice
1 cup (250ml) salt-reduced chicken stock
1 teaspoon cornflour blended with 1 tablespoon water
Lay the chicken breasts on a work surface and slice through the middle horizontally so you have four thin fillets. Put them between two sheets of plastic wrap and pound with a meat mallet or rolling pin until they are an even thickness.
Heat the oil in a large non-stick frying pan over a medium heat. Dredge the chicken in flour, shaking off the excess. Sauté the chicken for about 2 minutes on each side or until golden brown and cooked through. With tongs or a slotted spoon, transfer the chicken to a plate; cover loosely with foil to keep warm.
Add the garlic to the pan and cook, stirring, for 1 minute. Add the lemon zest, lemon juice and stock to the pan and bring to the boil. Boil for 1 minute.
Stir in the cornflour mixture and capers, then simmer for 1 minute or until slightly thickened. Stir in the parsley. Serve the chicken with the sauce spooned on top.