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.
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
2 teaspoon capers, rinsed and drained
2 tablespoons chopped fresh parsley
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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.
I was looking for something a little flash and had not much time to cook with Chicken Breast Fillets. Wha-la, this was fantastic! Very easy to prepare, all ingredients found in the pantry, family raved over it. Served the dish with steamed Broc, Spinich and Honey Glazed Carrots. Awesome! Just as good the next day! - 18 Jul 2013