Lemon & caper chicken
Capers add a slightly salty kick, while the lemon adds zest to this speedy supper dish
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 15 mins
- Heat 1 tbsp oil and a knob of butter in a frying pan until sizzling. Add the fillets and cook for 2-3 minutes on each side or until golden and cooked through. Throw in the capers and lemon juice and stir until warmed through. Serve on salad leaves.
Know-how
This recipe uses false fillets from the chicken breast (sold as mini fillets in packs) but you can use regular chicken breasts butterflied, ie slit horizontally and opened out like a book.
Per serving
257 kcalories, protein 42.3g, carbohydrate 0.5g, fat 9.5 g, saturated fat 2.6g, fibre 0.4g, salt 1.56 g
Recipe from olive magazine, October 2005.
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http://www.bbcgoodfood.com/recipes/4298/
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Ingredients
- oil and butter for frying
- 350g pack mini chicken fillets (or use 2 chicken breasts)
- 2 tbsp capers
- 1 lemon , juiced
- salad leaves to serve
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 15 mins
Ingredients
- oil and butter for frying
- 350g pack mini chicken fillets (or use 2 chicken breasts)
- 2 tbsp capers
- 1 lemon , juiced
- salad leaves to serve
Per serving
257 kcalories, protein 42.3g, carbohydrate 0.5g, fat 9.5 g, saturated fat 2.6g, fibre 0.4g, salt 1.56 g
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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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17 April 2011
catbail rated and commented on this recipe
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