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
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.
