This tangy main dish takes a bit of time to prepare, but it is worth the extra effort. If you’re hosting important dinner guests, the punchy flavours will definitely impress, and it looks great when it’s plated over rice or quinoa.
INGREDIENTS (serves 4)
- 3 large boneless, skinless chicken breasts, cut into 1/2-inch medallions salt and pepper to taste
- 1/2 cup flour
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 cup low sodium chicken broth
- 1/2 lemon, thinly sliced
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained and rinsed
- 3 tablespoons butter
- 2 tablespoons minced parsley
Preheat oven to 95 C. Put a serving platter in the oven to warm. Season the chicken medallions in salt and pepper, and coat with flour. Heat the oil in a skillet, and fry the chicken for about three minutes on each side, or until it is golden brown. Cook the chicken in batches so the pan doesn’t get crowded, and add more oil if you need it. As each batch is cooked, put them on the serving platter in the oven to keep warm. Drain most of the oil from the pan, and cook the minced garlic in the remaining oil for about 20 seconds. Scrape and dissolve the brown bits on the bottom of the pan, add lemon slices, and bring the mixture to a boil. Simmer for about 7 minutes, stirring occasionally. Add lemon juice and capers, and simmer until the sauce thickens slightly. Add the butter to the sauce and stir until it melts. Stir in the parsley and remove from the heat. Arrange the chicken medallions on serving plates and spoon the sauce over each portion.