Recipe | Chicken
Chicken in Lemon and Caper Sauce

Brilliantly simple. The capers and lemon really zing.

1 tablespoon olive oil
25 g unsalted butter
4 chicken breast fillets, each weighing about 150g, flattened with mallet

  • Fry chicken gently for about 15 minutes until cooked and golden.

  • Transfer chicken to warm plate and keep warm.

Finely grated zest of 1 lemon
Juice of 1 lemon

  • Stir the lemon into the pan in which the chicken was fried, dislodging the sediment.

1 tablespoon capers, preferably salt packed

  • Add the capers to the sauce.

  • Bring sauce to the boil.

  • Pour sauce over chicken.

Salt and freshly ground black pepper

  • Season.