Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Lemon, butter and caper sauce — Italy.
Equipment: Large frying pan; rolling pin
Measures and names
Ingredients
- 4 chicken breasts, butterflied thin
- 1 tbsp olive oil
- 30 g butter
- 2 garlic cloves, crushed
- Juice of 1 lemon
- 150 ml chicken stock
- 2 tbsp capers
- Fresh parsley
- Salt and black pepper
Method
- Butterfly the chicken and flatten to an even 1cm thickness. Season with salt and pepper.
- Heat the oil in a large pan over a medium-high heat and cook the chicken for 3–4 minutes each side, until golden and cooked through. Remove to a warm plate.
- Add the garlic for 30 seconds, then pour in the stock, lemon juice and capers, scraping up the pan juices.
- Bubble for 2–3 minutes to reduce, then whisk in the cold butter to make a glossy sauce.
- Return the chicken to coat and warm through. Taste — capers are salty, so go easy.
- Scatter with parsley and serve with green beans or salad.
Swaps and tips
Pounding the chicken thin makes it cook in minutes and stay tender. Serve with green beans or a salad.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 56 g | 2 g | 1 g | 17 g | 380 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
