- 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
Preparation:10min › Cook:10min › Ready in:20min
- 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.
great with the chicken, but even better with fish straight of the barbie. - 17 May 2009
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
Very quick to prepare and so tasty. All guests were impressed and asked for the recipe - 04 Jul 2012