October 28, 2018
Fresh Tomatoes, Dinner, Lunch,
Poultry, Chicken, Fruit, Tomato, Vegetables, Onions, Italian, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Stove Top, No Eggs, Boneless Pieces more
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"From one of our national supermarkets and their free monthly magazine August 2018."
Place 1 piece of chicken between 2 sheets of plastic wrap and using a meat mallet of rolling pin to gently pound until thick and then repeat with the remaining chicken breast fillets.
Heat a large flameproof roasting pan over high heat and melt 20 grams of the butter in the pan and then add the chicken to the pan and cook for 2 minutes each side or until the chicken is golden brown and just cooked through and transfer the chicken to a large heatproof plate and cover with foil to keep warm and then reduce the heat to medium.
Place remaining but in the pan and cook, stirring, for 2 to 3 minutes or until the butter melts and is golden brown and then add the garlic and capers to the pan and cook for 1 minute or until the capers are crisp and then add the lemon zest and lemon juice and stir to combine.
Return the chicken and any juices to the pan and cook, turning occasionally for 2 minutes or until the chicken is cooked through and the sauce thickens slightly.
Meanwhile, place the tomato, onion, olives and fetta in a bowl and gently toss to combine.
Sprinkle the chicken with the tomato mixture and parsley and serve immediately.
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