Chicken Breast with Caper and Garlic Sauce
This is an easy dish that delivers so much. Perfected cooked chicken breast with crispy skin, covered in a sauce made from capers, garlic, parsley and chicken stock - heaven. Serve with mash potato or something else to soak up the sauce.
Ingredients
Chicken
Sauce
Directions
- 1
Bring your chicken supreme up to room temperature.
- 2
Season the chicken generously and place skin side down into a pan on medium-high heat. Cook the chicken for 4 - 5 minutes with a weight on top, or until the skin is golden brown.
- 3
Turn the chicken and continue cooking for a further 5 minutes or until an internal temperature of around 70C before resting.
- 4
Remove from the heat and rest in a warm place whilst you make the sauce.
- 5
Finely dice 2 large shallots, a large handful of parsley and 4 garlic cloves and set aside.
- 6
Into the pan you cooked your chicken in, add the shallots and a dash of olive oil if required. Cook these down.
- 7
Add a generous amount of capers to the sauce and cook them out for 2 minutes, before adding the garlic, watching to ensure the garlic doesn’t burn.
- 8
Add 300ml good quality chicken stock, deglazed and reduce.
- 9
Add in your parsley and a knob of butter, squeeze in some lemon and season to taste.
