Chicken with capers and lemon
Ingredients
- 2 chicken breasts
- 2 tbsp butter
- 3 tbsp capers
- 2 tbsp olive oil
- 2 cloves garlic
- ½ cup chicken stock
- 1 lemon
- salt and pepper
- fresh parsley for garnishing
Instructions
- Cut the chicken breasts in half inch slices and season with salt and pepper.
- Heat olive oil in a large frying pan. Add the chicken and cook on both sides until it is golden and cooked through. Remove the chicken from the pan.
- To the same pan add butter and garlic. Cook for 30 seconds and add the drained capers. Pour chicken stock, squeeze in about 2 tbsp of lemon juice and cook for a few minutes.
- Return the chicken to the pan and cook for a couple of minutes. Taste whether you want to add more lemon juice. Garnish with fresh parsley and serve with rice or pasta.
Notes
- You can use chicken thighs instead of chicken breast. Thighs are a bit more juicy than breast, but they have a bit more fat.