Chicken with Lemon & Capers
Yet another simple dish I fancied. I love chicken tenderloins because they are juicier and have no fat. They aren't as tough as chicken breast. Actually, I have replaced chicken breast with either tenderloins or thighs in many recipes because I think they taste better.
Serves 4
Prep time 5 mins
Cooking time 10 mins
15g butter
12 (about 750g) chicken tenderloins
grated rind and juice of 1 lemon
¼ cup (50g) capers
2 tablespoons chopped parsley
- Steamed chat potatoes, green beans, to serve (I substituted with broccolini because I felt like it)
- Heat butter in a frying pan on medium. Cook chicken in batches for 3~5mins, turning once, until golden. Remove and keep warm. Add lemon rind and juice to pan with ½ cup water, scraping base of pan. Cook until mixture reduces by half. Stir in capers and parsley.
- Return chicken to pan and cook 1~2 mints, until heated through. Season to taste and serve with potatoes and green beans. (In my case, broccolini)
Tips: For thicker sauce, dust chicken tenderloins in a little seasoned flour first.
The flavours in this recipe works equally well with fish.
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