Italian-Style Lemon Chicken

6
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"From one of our national supermarkets and their free monthly magazine August 2018."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (324.7 g)
  • Calories 416.9
  • Total Fat - 21.5 g
  • Saturated Fat - 11.4 g
  • Cholesterol - 150.8 mg
  • Sodium - 385.4 mg
  • Total Carbohydrate - 13.9 g
  • Dietary Fiber - 3.8 g
  • Sugars - 4.4 g
  • Protein - 44.4 g
  • Calcium - 147.5 mg
  • Iron - 2.5 mg
  • Vitamin C - 72.8 mg
  • Thiamin - 0.2 mg

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Meanwhile, place the tomato, onion, olives and fetta in a bowl and gently toss to combine.

Step 6

Sprinkle the chicken with the tomato mixture and parsley and serve immediately.

Tips & Variations


No special items needed.

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