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Prep: 0:10 | Cook: 0:25 | Servings: 4 | Easy
INGREDIENTS
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1/4 cup plain flour
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4 small chicken breast fillets
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2 tablespoons extra virgin olive oil
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40g butter
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2 eschalots, thinly sliced
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1 garlic clove, crushed
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1 teaspoon fresh lemon thyme leaves, plus extra to serve
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1 cup Massel salt reduced chicken style liquid stock
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1/4 cup lemon juice
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300ml tub light thickened cream for cooking
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1 small lemon, thinly sliced
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2 tablespoons drained baby capers, rinsed
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1 tablespoon chopped fresh flat-leaf parsley leaves
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Mashed potato, to serve
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200g steamed green beans, to serve
METHOD
Step 1
Place flour in a large snap-lock bag. Season with salt and pepper. Place chicken in snap-lock bag. Seal bag. Shake to coat chicken in flour.
Place flour in a large snap-lock bag. Season with salt and pepper. Place chicken in snap-lock bag. Seal bag. Shake to coat chicken in flour.
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Step 2
Heat 1/2 the oil and 1/2 the butter in a large frying pan over medium-high heat. Add chicken to pan, shaking off excess flour. Cook for 4 to 5 minutes each side or until browned. Transfer to a plate
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Step 3
Add remaining oil and remaining butter to frying pan. Add eschalot, garlic, and thyme. Cook, stirring, for 2 to 3 minutes or until eschalot has softened. Add chicken stock, lemon juice and cream to pan. Season with salt and pepper. Stir to combine. Bring to a simmer. Return chicken to pan. Reduce heat to low. Simmer, uncovered, for 10 to 12 minutes or until chicken is cooked through and the sauce has slightly thickened.
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Step 4
Add lemon slices to pan. Remove from heat. Sprinkle with capers, parsley, and extra thyme. Serve with mashed potato and steamed green beans.
Author: Cathie Lonnie & Claire Brookman
Image credit: Nigel Lough
Publication: Super Food Ideas
Find the recipe here