July 21, 2016

Capers pack a surprising punch, and here they combine with lemon and garlic to make a memorable chicken dish. Serves 4


4 skinless chicken breasts
2 Tbsp butter
to taste, sea salt and pepper
3 Tbsp extra virgin olive oil
6 cloves garlic, minced
3 spring onions, diced
¼ cup white wine
½ cup chicken stock
1 lemon, juiced
3 Tbsp capers


  1. Butterfly the chicken breasts by cutting in half lengthways, taking care not to cut through. Place the butterflied chicken between two pieces of baking paper and, using a rolling pin or flat-sided meat mallet, gently pound the chicken until the meat is about ½ cm thick. Cut the pieces in half and set aside.
  2. In a large fry pan, heat the butter over medium heat. While the pan is heating, season the chicken with the salt and pepper.
  3. Place the chicken into the fry pan and cook on both sides for 3 to 5 minutes, until the chicken is cooked through but still tender. Remove the chicken from the pan and set aside.
  4. Add the olive oil to the fry pan, along with the garlic and onions. Saute for 2 minutes, scraping any of the chicken residue from the base of the pan.
  5. Add the wine, stock, lemon juice and capers and simmer for 3 to 5 minutes.
  6. Pour the sauce over the chicken and serve with steamed veggies.
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