It’s hot outside, it’s been a long day, you’ve just got in from work and you still have to get dinner on the table. Exhausting right? It’s always useful to have a few recipes up your sleeve that are super quick to prepare, but taste and look like they come from a fancy restaurant. Allow me to introduce Lemon and Caper Chicken, your new secret weapon.
Golden, tender chicken breasts coated in a tangy, buttery, garlicky sauce are the food dreams are made of. The trick here is to cut the chicken breasts in half before you cook them, that way they stay beautifully juicy and cook extra fast. I like to serve these with some quickly roasted potatoes, but if even that seems like too much of an ask, just serve them with some baguette or other white bread to mop up all the sauce.
Speaking of sauce, this pan sauce is plate-lickingly good. I thicken it here with just a touch of cornflour/cornstarch so that it coats the chicken breasts, holding all the flavours in a truly mouthwatering suspension. Bring the pan to the table because everybody will be wanting more sauce, I promise.
What’s your favourite quick and easy weeknight meal? Let me know in the comments below. Happy cooking and take care out there, xJ.
Let me know if you try the recipe below in the comments at the end of the page, or by using the hashtag #daysofjay on Instagram. Happy cooking!
- 400g chicken breasts (2 large)
- 3 Tbsp plain flour
- ½ tsp salt
- 2 Tbsp olive oil
- 2 Tbsp butter
- 2-3 cloves garlic, crushed or finely diced
- 300ml chicken stock, from the cube, is fine
- 50ml white wine
- 1 tsp cornflour / cornstarch
- pinch of sugar
- 40-50ml lemon juice
- 3 Tbsp capers
- small bunch fresh parsley, finely chopped
- roast potatoes or pasta
- lemon wedges
Cut the chicken in half horizontally so you have 4 even, flat pieces of chicken. Stir the flour, salt and a few grinds of black pepper together in a shallow dish. Dredge the chicken through the flour and set aside.
Gently heat the olive oil and 1 tablespoon of the butter in a large, heavy-based frying pan. When the butter has melted and foamed, add the chicken to the pan and cook without turning or moving it for 4 minutes. After 4 minutes, turn the chicken and cook a further 5 minutes. Transfer the chicken to a plate, cover loosely with tin foil and keep warm.
Add the garlic to the pan and cook, stirring constantly for 2 minutes until aromatic. Pour the chicken stock into the pan and use a wooden spatula to scrape up all the brown flavour on the bottom of the pan. Bring to a boil and simmer 2 minutes.
Stir the white wine, cornflour and sugar together, making sure there are no lumps, then pour into the pan, stirring until the sauce has thickened. Remove from the heat and stir through the lemon juice, taste the sauce and add a splash more lemon juice if necessary. Return the chicken to the pan, turn to coat in the sauce, then scatter with capers and parsley. Season with black pepper.
Serve immediately with roast potatoes, pasta or some good quality bread to mop up the delicious sauce.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 1059Total Fat: 40gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 205mgSodium: 1842mgCarbohydrates: 111gFiber: 11gSugar: 21gProtein: 78g
Nutrition information is calculated automatically and isn’t always accurate.
FREQUENTLY ASKED QUESTIONS
Do I have to use cornstarch?
Not at all, this recipe is traditionally made without. I just like a lovely thick sauce to coat the chicken.
Help! My sauce is too thick!
Don’t worry, if your sauce is too thick just thin it with a little wine or water.
What sort of capers should I use?
While the purists prefer capers packed in salt, I find them too salty. Use the capers than come in a brine. If you like you can throw a few caper berries in the mix too!