Italian-style lemon chicken
Pan fried chicken with capers, olives and lemon juice is a delicious midweek meal that is ready in 15 minutes.
Quick Italian-style lemon chicken.
First up, flatten the chicken. Place each piece of chicken between two sheets of plastic wrap. Gently pound with a rolling pin or meat mallet until the chicken pieces are one and a half centimetres thick. Season well with salt and pepper.
Melt butter in a large flameproof roasting pan over high heat. Cook the chicken for 2 minutes each side or until it is golden brown and just cooked through.Transfer to a large plate and cover with foil to keep warm. Reduce the heat to medium.
Add some more butter to the pan and cook for 2 to 3 minutes or until it melts and turns golden brown. Add the garlic and capers. Cook for another minute. Then stir in the lemon juice and lemon zest. Return the chicken to the pan with any juices from the plate. Cook for 2 minutes, turning occasionally. It's ready when the chicken is cooked through and the sauce has thickened slightly.
While the chicken is cooking, combine tomato, onion, olive and fetta in a small bowl. Season with pepper. Sprinkle the chicken with tomato mixture and parsley. This Italian-style chicken is delicious served with simple mixed salad leaves.
- 3 (about 250g each) Coles RSPCA Approved Australian Chicken Breast Fillets, halved horizontally
- 100g butter, chopped
- 2 garlic cloves, crushed
- ¼ cup (50g) drained baby capers
- 3 lemons, zested, juiced
- 1 tomato, finely chopped
- 1 red onion, finely chopped
- ⅓ cup pimento-stuffed olives, thinly sliced
- 50g fetta, crumbled
- ½ cup flat-leaf parsley
Place 1 piece of chicken between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound until 1.5cm thick. Repeat with the remaining chicken. Season well.
Heat a large flameproof roasting pan over high heat. Melt 20g of the butter in the pan. Add the chicken to the pan and cook for 2 mins each side or until the chicken is golden brown and just cooked through. Transfer to a large heatproof plate and cover with foil. Reduce heat to medium.
Place remaining butter in the pan and cook, stirring, for 2-3 mins or until the butter melts and is golden brown. Add the garlic and capers to the pan and cook for 1 min or until the capers are crisp. Add the lemon zest and lemon juice and stir to combine. Return the chicken and any juices to the pan. Cook, turning occasionally, for 2 mins or until the chicken is cooked through and the sauce thickens slightly.
Meanwhile, place the tomato, onion, olive and fetta in a bowl and gently toss to combine.
Sprinkle the chicken with the tomato mixture and parsley and serve immediately.