It’s been a busy week this week we have been Baking Pies and Apple Crumble. We being me and my little helpers. One egg washed the top of the pies while the little one made biscuits for daddy. She…little Lily always loves the left over pastry and it keeps her amused for a while. Cutting and rolling, cutting and rolling.
Aston does more grown up jobs like egg washing the pies and blitzing the crumble topping in the food processor.
4 Chicken Breasts( skinless)
2/3 cloves garlic.
1 tbsp capers ( rinsed)
2 tbsp chopped parsley.
Half lemon sliced.
1/4 cup lemon juice.
1/2 pint chicken stock.
5 tbsp Olive Oil.
2 tbsp Butter.
Parley for garnish.
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, with 3 tablespoons olive oil. When start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Add another 2 tablespoons olive oil. When oil starts to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock, capers and garlic. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning and add lemon slices and parsley. Return all the chicken to the pan and simmer for 5/10 minutes depending on size of breasts. Remove chicken to platter. Add 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Enjoy! If you like Lemon and Capers then this dish is for you .
Have a lovely weekend everyone until next time love you all x