Advertisement

Ingredients

  • 2 skinless chicken breasts
  • olive oil
  • 2 tbsp capers, rinsed
  • 1 clove garlic, crushed
  • 1 lemon, ½ zested and juiced, ½ sliced
  • 200ml chicken stock
  • ½ a bunch flat-leaf parsley, chopped
  • green salad and cauliflower rice, to serve

Method

  • STEP 1

    Cut the chicken breasts through the middle lengthways, to open them out like a book. Put them between 2 pieces of clingfilm and bash them with a rolling pin to 1cm thick.

  • STEP 2

    Heat 1 tsp oil in a frying pan. Fry the flattened chicken breasts for 4 minutes on each side until golden and cooked through. Remove from the pan, season and leave to rest under foil.

  • STEP 3

    Add the capers and garlic and fry for a minute, then add the lemon juice, zest and stock. Simmer for a few minutes until the sauce thickens slightly. Add the chicken back to the pan, with the lemon slices and parsley, and spoon over the sauce. Serve with a green salad and cauliflower rice.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement