• 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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