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

1. Place flour in a large Ziploc bag. Season with salt and pepper. Place chicken in bag. Seal bag. Shake to coat chicken in flour.

2. 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.

3. 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.

4. Add lemon slices to pan. Remove from heat. Sprinkle with capers, parsley and extra thyme. Serve with mashed potato and steamed green beans.

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