Salty, sour and zesty, this is a dish that will delight the tastebuds - and it’s relatively quick and easy to make.
Serves 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
2 boneless, skinless chicken breasts
1/3 cup of plain flour
1/4 tsp salt
1/4 tsp ground black pepper
50g butter
90mls white wine
1/2 lemon, juiced
1 large tsp capers
Method
Combine the flour, salt, and black pepper in a small bowl and then tip it onto a plate. cut the chicken breasts in half lengthwise or pound them into flatter fillets, around 2-3can. Dredge the chicken through the flour mixture, coating each side.
Melt the butter in a medium frypan over medium-high heat. Add the chicken fillets to the butter and cook for around 8 minutes, until slightly browned and cooked through. Turn regularly for even cooking.
Set the chicken aside and cover with foil to keep it warm.
Add the wine to the pan, scraping the bottom to stir in any excess flour from the chicken. Reduce the heat to low and aFF the lemon juice.
Cook the sauce, stirring often, for 5 minutes, add the capers, then cook for another few minutes until the sauce starts to thicken.
Return the chicken To the pan and toss it to coat it with the sauce. Serve with roasted vegetables, drizzling the excess sauce over the top of the chicken.
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