Categories: Meals
Ingredients
- 1/4 cup plain flour
- 4 small chicken breast fillets
- 2 tbsp. olive oil
- 1.5 oz. butter
- 2 eschalots, thinly sliced
- 1 garlic clove, crushed
- 1 tsp fresh lemon thyme leaves, plus extra to serve
- 1 cup chicken stock
- 1/4 cup lemon juice
- 10 oz. tub thickened cream for cooking
- 1 small lemon, thinly sliced
- 2 tbsp. drained baby capers, rinsed
- 1 tbsp. chopped fresh parsley
- Mashed potato and steamed green beans, to serve
Directions
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Place flour in a large Ziploc bag. Season with salt and pepper. Place chicken in bag. Seal bag. Shake to coat chicken in flour.
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Heat 1/2 the oil and 1/2 the butter in a large frying pan over medium-high heat. Add chicken to pan, shaking off excess flour. Cook for 4-5 minutes each side or until browned. Transfer to a plate.
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Add remaining oil and remaining butter to frying pan. Add eschalot, garlic and thyme. Cook, stirring, for 2-3 minutes or until eschalot has softened. Add chicken stock, lemon juice and cream to pan. Season with salt and pepper. Stir to combine. Bring to a simmer. Return chicken to pan. Reduce heat to low. Simmer, uncovered, for 10-12 minutes or until chicken is cooked through and sauce has slightly thickened.
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Add lemon slices to pan. Remove from heat. Sprinkle with capers, parsley and extra thyme. Serve with mashed potato and steamed green beans.