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Chicken with Lemon and Capers

Chicken with Lemon and Capers on Afternoon Express

Chicken with Lemon and Capers

Recipe by: Woolworths

Serves: 4
Preparation time: 15mins
Cooking time: 20min

Chicken breasts: 4, butterflied Flour: 1/2 cup plus 1 teaspoon, divided Olive oil: 2 tablespoons, divided Butter: 2 tablespoons, divided Shallots: 1/4 cup, diced
Garlic cloves: 2, crushed
White wine: 1/4 cup
Chicken stock: 1 cup
Lemon: 1/2, juice
Capers: 2 tablespoons, rinsed Char-grilled artichokes: 1/2 cup Salt and black pepper

1 Add 1/2 cup of flour to a shallow bowl.
2 Season the chicken breasts on both sides with salt and pepper.
3 Coat the chicken breasts in flour, shaking off any excess, and transfer them to a plate.
4 In a large pan, warm 1 tablespoon of olive oil and butter over a medium-low heat.
5 Add the chicken and cook for about 3 minutes per side or until browned. Keep warm.
6 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.
7 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.
8 Add 1 teaspoon of flour to a small bowl, add a splash of stock and whisk well to dissolve any lumps.
9 Bring the sauce to the boil again and add the flour stock mixture to the pan, whisking constantly until the sauce has slightly thickened.
10 Reduce the heat to a simmer and add the capers, artichokes and the juice of half a lemon.
11 Return the chicken and any accumulated juices to the pan
and warm.
12 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.

Serve with bulgur wheat and sautéed spinach.

Head down to your nearest Woolies for the ingredients or shop online with convenience at www.woolworths.co.za/food

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