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
- 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.
- In a large fry pan, heat the butter over medium heat. While the pan is heating, season the chicken with the salt and pepper.
- 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.
- 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.
- Add the wine, stock, lemon juice and capers and simmer for 3 to 5 minutes.
- Pour the sauce over the chicken and serve with steamed veggies.