Ingredients
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3 boneless and skinless Chicken
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½ cup (125 ml) of plain Flour
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Salt
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Black Pepper
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1 x 50 mm (1”) length of freshly grated Ginger
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2 tbsp (30 ml) of Olive Oil
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½ Lemon
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¼ cup (60 ml) Lemon Juice
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1 cup of good quality Chicken broth
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3 tbsp (45 ml) of Butter
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2 tbsp (30 ml) of finely chopped Parsley
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2 tbsp (30 ml) Capers
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Small jar of Artichokes
Directions
This tasty chicken dish is not only gorgeous, but simple to make. The succulent lemon sauce really gets your taste-buds going without being overly acidic. It is simply delightful. Serve it with crunchy roast potatoes or fragrant sticky rice.
Steps
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1
Done
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Warm a serving dish in a Pre heated oven set to 100C (210F). |
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2
Done
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Take the chicken breast filets, season well with salt and pepper and then cover both sides with the flour, shaking off any excess. |
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3
Done
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Heat the oil in a large frying pan and fry the chicken filets in batches until golden brown on both sides (about 4 mins each side). Add oil as necessary. Once cooked, drain and set aside. |
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4
Done
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Leaving a thin layer of the oil in the frying pan, cook and stir the ginger for about 1 minute on a medium heat, taking care not to burn it. |
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5
Done
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Now, add the chicken stock, stirring in the lemon slices and take the mixture to the boil. Reduce to simmer, stirring intermittently until the liquid reduces by half. |
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6
Done
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Add the capers and lemon juice, still simmering until the liquid thickens slightly. Now add the butter and gently stir it into the sauce until it is completely dissolved. Stir in the parsley and then take of heat and set aside. |
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7
Done
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Place the chicken filets on serving plates, spoon the sauce over and serve while hot. Add whole parsley leaves and lemon slices to garnish. |
