They most certainly shouldn’t…Today it’s just a tried and tested recipe from me…for Lemon Chicken.
- 4 Chicken Breasts( skinless)
- 2/3 cloves garlic.
- 1 tbsp capers ( rinsed)
- 2 tbsp chopped parsley.
- Half lemon sliced.
- 1/4 cup lemon juice.
- 1/2 pint chicken stock.
- 5 tbsp Olive Oil.
- 2 tbsp Butter.
- Parley for garnish.
Season the chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium-high heat, with 3 tablespoons olive oil. When it starts to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook the other side for 3 minutes. Remove and transfer to plate. Add another 2 tablespoons of olive oil. When oil starts to sizzle, add the other 2 pieces of chicken and brown both sides in the same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock, capers and garlic. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavour. Check for seasoning and add lemon slices and parsley. Return all the chicken to the pan and simmer for 5/10 minutes depending on the size of the breasts. Remove chicken to platter.
Add 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley and lemon slices if desired…
Serve with Boiled Rice or Potatoes and Vegetables.
If you like Lemon and Capers then this dish is for you… Pair it with a lovely unoaked creamy Chardonnay or a nice Sauvignon Blanc…and enjoy!
Thank you for popping in see you tomorrow for my A-Z with a difference xx