Prep 10 mins | Cook 20 mins | Kcal 328 | Fat(g) 23 | Carbs(g) 4 | Protein(g) 26
450g chicken breast
¼ cup (50g) capers, drained
3 lemons, zested, juiced
½ cup (30g) parsley, chopped
salt & pepper
What you need to do
1. Place a chicken breast between 2 sheets of cling film. Use a meat mallet, or rolling pin, to gently pound the
chicken until it is approximately 1.5cm thick. Season well with salt and pepper.
2. Heat ¼ of the butter in a large pan over a medium-high heat and cook the chicken. Cook for 4 minutes each side
or until golden brown. Transfer to a plate and set aside. 3. Add the remaining butter to the pan. Cook, stirring, for 2-
3 minutes or until the butter melts and turns a golden brown color.
4. Add the capers to the butter and cook for 1 minute. Add the lemon juice and half the lemon zest, and mix
through. Now place the chicken and any juices back in the pan. Cook, turning occasionally, for 2-3 minutes or
until chicken is cooked through and the sauce has thickened slightly.
5. To serve, sprinkle with parsley and remaining lemon zest.