Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • 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.
  • 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.
  • 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.