Served here with linguine, the lemon, garlic and capers give this chicken dish a delicious flavour.
Ingredients – to serve four
chicken breasts – 4 boneless, skinless chicken breasts
flour, salt and pepper
garlic cloves – 2 whole
parsley – chopped
capers – 2 teaspoons/30g
grape seed oil (or olive oil, if you prefer) – 3 tablespoons/45 mL
lemon – juice and zest* of one
butter – 1 to 2 teaspoons/15-30 ML
*About the Zest
Preparing zest can be as simple as taking a compact grater to a washed lemon.
You’re simply removing the outer layer of a citrus fruit and, while you can acquire a lemon zester for this purpose, you can also use a simple grater you likely already have at hand. Have a look here or here to see how others prep their zest.
Season the breasts with pepper and salt, and coat them lightly in flour.
Heat the grape seed oil over a medium to high heat in a frying pan, and then cook the capers and whole cloves for a minute.
Lightly brown both sides of the chicken breasts, cooking them along with the garlic and capers.
Once the breasts are lightly browned, add up to 2 teaspoons of butter, the juice and zest of one lemon to the pan. Add a half cup of white wine, freshly chopped parsley to taste, and a bit of salt to the frying pan. Let the chicken and liquids cook a couple of minutes longer, until the sauce thickens up.
If you’re serving the chicken with pasta and a salad, prepare the salad before beginning the chicken (it won’t take long), and have your linguine or other pasta ready to pop into boiling water while the chicken is cooking.