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.

Preparation

Peel the garlic cloves, chop parsley to taste, and zest the lemon. Set aside the vegetables and lemon juice.

Wash and place the chicken breasts on your cutting board, and cover them with wax paper. Pound the breasts until they’re approximately 1/4 inch/5 mm thick.

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.