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
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.
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