Chicken in Lemon and Caper Sauce
Brilliantly simple chicken recipe. The capers and lemon really zing.
- 1 tablespoon olive oil
- 25 g unsalted butter
- 4 chicken breast fillets each weighing about 150g, flattened with mallet
- Finely grated zest of 1 lemon
- Juice of 1 lemon
- 1 tablespoon capers preferably salt packed
- Salt and freshly ground black pepper
Fry chicken gently in butter and oil for about 15 minutes until cooked and golden.
Transfer chicken to warm plate and keep warm.
Stir the lemon (zest and juice) into the pan in which the chicken was fried, dislodging the sediment.
Add the capers to the sauce.
Bring sauce to the boil.
Pour sauce over chicken.
Season.