This easy Mediterranean gem is bright, lemony and tangy – perfect for spring! It’s extremely easy to make and absolutely delicious. Pair it with some potatoes and a side salad.
Serves : 4
Prep Time : 5 MINUTES
Cooking Time : 20 – 25 MINUTES
Ingredients
Method
– Preheat oven to 180°C.
– Season the chicken with salt and pepper.
– Pour flour into a wide shallow bowl. Dip chicken into the flour to coat both sides and shake off any excess before cooking.
– In a large pan, heat 1 tablespoon of the oil over medium-high heat. Sear the chicken on both sides until nicely browned; and work in batches if needed. Once seared on the outside, transfer to a baking dish.
– Add the stock, capers and lemon juice to the same pan, stirring to loosen any brown bits stuck to the bottom. Whisk in the butter, 1 tablespoon at a time, allowing it to melt into the sauce. Keep stirring until creamy and thick.
– Pour sauce over the chicken. Roast in the oven for 5-10 minutes or until the chicken is cooked through.
– Serve with potatoes, roasted vegetables or a fresh salad.
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