- Serves4
- CourseMain meal
- Prepare20 mins
- Cook20 mins
- Total time40 mins
Ingredients
- 2 x 380g packs slower reared chicken breast fillets
- 1 tbsp olive oil
- 75g unsalted butter
- 4 clove/s garlic, skins removed
- 3 tbsp nonpareille capers, drained
- 250ml dry white wine
- ½ lemon, juice
- ⅓ x 25g pack flat leaf parsley, leaves chopped
- Boiled new potatoes, to serve
- Green vegetables, to serve
Method
Put 2 chicken breasts between a large, folded sheet of baking parchment. Bash with a rolling pin or meat tenderiser until about 2cm thick all over. Pat dry with kitchen paper and season with salt, then repeat the process with the remaining chicken breasts.
Heat a large, heavy-based frying pan over a high heat and add the oil. When shimmering, fry the chicken breasts for 3 minutes on one side, pressing down with a spatula until golden, then flip and fry for 3 minutes more. Remove to a plate and reduce the heat to medium-high.
Add the butter to the pan with the garlic and capers. Allow to melt and sizzle and lightly brown, then pour in the wine and bring to a simmer. Boil the liquid, stirring constantly to emulsify it, for 6-7 minutes, until reduced by about half.
Add the lemon juice and a good grind of black pepper, then return the chicken breasts to the pan. Cook for 3-5 minutes more, tilting the pan and spooning the buttery sauce on the chicken, until slightly thickened. The chicken should be cooked through with no pink meat and juices that run clear. Stir through the parsley, then serve with potatoes and greens.
Nutritional
Typical values per serving (excluding potatoes or veg) when made using specific products in recipe
Energy | 1,807kJ/ 432kcals |
|---|---|
Fat | 20.5g |
Saturated Fat | 10.8g |
Carbohydrates | 1.6g |
Sugars | 0.7g |
Fibre | 0.7g |
Protein | 48.9g |
Salt | 1.8g |