Lemon and caper chicken fillets

September 14, 2013 (Last Updated: January 11, 2019)

TO DRINK: For this zesty dish, try a light white wine that isn’t too overpowering, like pinot grigio

Lemon and caper chicken fillets

Ingredients

  • Cut the chicken breasts in half lengthways and place on a wooden board between two sheets of plastic wrap. Using a meat mallet, lightly flatten the breasts until fairly thin. Season.
  • Dust the chicken fillets with flour, shaking off the excess. Heat 30ml (2 tbsp) of the oil in a large non-stick frying pan over medium heat and fry the chicken in batches on both sides until golden, about 3 – 4 minutes per side. Remove from the pan and set aside.
  • Add the remaining oil to the same pan together with the capers and lemon zest and fry over medium heat for 1 minute.
  • Return the chicken fillets to the pan and add the lemon juice. Fry for a further 2 – 3 minutes.
  • Adjust seasoning and scatter with parsley. Serve with tagliatelle and fresh lemon wedges.

Instructions

1

Cut the chicken breasts in half lengthways and place on a wooden board between two sheets of plastic wrap. Using a meat mallet, lightly flatten the breasts until fairly thin. Season.

2

Dust the chicken fillets with flour, shaking off the excess. Heat 30ml (2 tbsp) of the oil in a large non-stick frying pan over medium heat and fry the chicken in batches on both sides until golden, about 3 – 4 minutes per side. Remove from the pan and set aside.

3

Add the remaining oil to the same pan together with the capers and lemon zest and fry over medium heat for 1 minute.

4

Return the chicken fillets to the pan and add the lemon juice. Fry for a further 2 – 3 minutes.

5

Adjust seasoning and scatter with parsley. Serve with tagliatelle and fresh lemon wedges.

 

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