This is a classic Italian chicken dish with pan-seared chicken in a rich garlic lemon sauce with lots of delicious little capers. A great weeknight dinner served with a green leafy salad.
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Category
Dinner
Servings
4
Prep time
20 minutes
Cook time
30 minutes
This is a classic Italian chicken dish with pan-seared chicken in a rich garlic lemon sauce with lots of delicious little capers. A great weeknight dinner served with a green leafy salad.
Ingredients
- 800g (1.76 lb) boneless, skinless chicken breasts, butterflied to create thinner pieces
- 40g (1.41 oz) parmesan, finely grated
- 125g (4.41 oz) flour
- 1/2 tsp freshly cracked black pepper
- 1¾ tsp sea salt
- 60ml (2.03 fl oz) extra-virgin olive oil
- 1 shallot, finely chopped
- 3-4 cloves garlic, minced
- 300ml (10.14 fl oz) chicken stock
- zest and juice from 1 lemon
- 2 tbsp capers, drained
- 100g (3.53 oz) butter
- flat leaf parsley, chopped
- lemon slices to garnish
Directions
On a plate or shallow bowl, mix together the flour, cheese, salt, and pepper, then coat the chicken in the flour mixture well. Dust off any excess and set aside.
- In a large fry pan or shallow pot over medium-high heat, add the oil and then the floured chicken, cook for 3-4 minutes each side to get some colour on the chicken. Once you have some colour, remove from the pan and set aside.
- Turn the pan down to medium-low and add the sliced shallot, cook for 2 minutes before adding the garlic (if the pan dries up, don't be afraid to add some more olive oil). Cook the garlic for 2 minutes before adding the stock and lemon zest and juice.
- Let it reduce by 1/3 before you add the capers and the chicken back to the pan, followed by the butter. Stir well until the butter is incorporated into the sauce.
- Finish with the chopped parsley and plate, garnish with some fresh lemon slices and enjoy!
