INGREDIENTS:

3 Chicken Breast Fillets (about 250g each), halved horizontally

100g butter, chopped

1/4 cup (50g) drained baby capers

3 lemons, zested, juiced

1/2 cup coarsely chopped flat-leaf parsley

DIRECTIONS:

Step 1 – Flatten Chicken until around 1.5cm thick. 

Step 2 – Heat 10g butter in a frying pan over high heat. Cook the chicken, in 2 batches, for 2 mins each side or until golden brown and just cooked through. Transfer to a plate and cover with foil. Reduce heat to medium.

Step 3 – Add remaining butter to the pan. Cook, stirring, for 2-3 mins or until butter melts and is golden brown.

Step 4 – Add capers and cook for 1 min or until crisp. Add lemon juice and half the lemon zest. Swirl to combine. Return chicken and any juices to the pan. Cook, turning occasionally, for 2 mins or until chicken is cooked through and sauce thickens slightly. Sprinkle with parsley. Gently shake the pan. Remove from heat.

Step 5 – Serve the chicken sprinkled with remaining lemon zest.