A lemony, buttery, caper-topped mid-week dinner that can be served up in fifteen minutes. In a few simple steps, you have yourself a restaurant quality dish to serve alongside a fresh salad or greens.
Serves 2-4
Prep time: 5 minutes
Ingredients:
500g Organic Chicken Breast Fillet
1/2C Plain Flour
4 tbsp Butter
4 tbsp Olive Oil
1/4 Brown Onion, finely chopped
2 Garlic Cloves, finely chopped
2/3C White Wine
1 tbsp Capers
1/4 tsp sugar
2 tbsp Lemon Juice
Parsley, roughly chopped
Sliced Lemon to serve
Method:
Cut each breast horizontally and turn one breast into two thinner breasts. Try to do this as evenly as possible to ensure for an even cook and you'll need a sharp knife to do so.
Season flour with salt and pepper and combine, then dust each piece of chicken in the flour and dust off any excess.
Heat 2 tbsp butter and 2 tbsp olive oil in a pan on medium-high heat.
Once heated, fry off the chicken until golden. About 2 minutes on one side and then turning over to finish. Remove from pan.
It's important to then wipe the pan clean as any burnt bits of flour will show up in your sauce.
Add the remaining 2 tbsp olive oil to the pan and add in onion and garlic. Turn heat to low and cook slowly for 5 minutes.
Add in white wine, capers and sugar and increase heat to medium and cook for 2 minutes.
Stir through lemon juice and remaining 2 tbsp butter.
To serve, lay your chicken on a platter and pour over sauce. Scatter sliced lemon throughout and garnish with the parsley.
