Chicken with capers & lemon
| Serves: | 4 |
Ingredients
- 1/2 cup plus 1 teaspoon, divided All-purpose flour
- olive oil, to drizzle
- 4 chicken breasts, skinless & butterflied
- 40 g Butter
- 2 shallots, finely chopped
- 4 garlic cloves, roughly chopped
- 125 ml dry white wine
- 6 cups good-quality chicken stock
- 1/2 lemon, cut into 8 slices for garnishing
- 2 tsp Woolworths non-pareil capers
- 100 g fresh chargrilled artichokes
- sea salt and freshly ground black pepper, to taste
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Add 1/2 cup of flour to a shallow bowl.
- Season the chicken breasts on both sides with salt and pepper.
- Coat the chicken breasts in flour, shaking off any excess, and transfer them to a plate.
- In a large pan, warm 1 tablespoon of olive oil and butter over a medium-low heat.
- Add the chicken and cook for about 3 minutes per side or until browned. Keep warm.
- For the sauce, add 1 tablespoon of olive oil and butter to the pan. Sauté the shallots and garlic on a low heat until soft, but not coloured, for about 1 minute.
- Add the wine and stock and bring the sauce to the boil, removing any brown residue on the bottom of the pan. Reduce the liquid by half.
- Add 1 teaspoon of flour to a small bowl, add a splash of stock and whisk well to dissolve any lumps.
- Bring the sauce to the boil again and add the flour stock mixture to the pan, whisking constantly until the sauce has slightly thickened.
- Reduce the heat to a simmer and add the capers, artichokes and the juice of half a lemon.
- Return the chicken and any accumulated juices to the pan and warm.
- To serve, transfer the chicken to a warmed serving platter and spoon over the lemon and caper sauce. Season with extra lemon juice, salt and pepper if needed.
SUGGESTIONS
Serve with bulgur wheat and sautéed spinach.
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