• 2servings
  • 257calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B9, C, D
MineralsManganese, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. oil and butter for frying

  2. salad leaves to serve oil and butter for frying

  3. 350g pack mini chicken fillets (or use 2 chicken breasts)

  4. 2 tbsp capers

  5. 1 lemon , juiced

  6. salad leaves to serve

Instructions Jump to Ingredients ↑

  1. Heat 1 tbsp oil and a knob of butter in a frying pan until sizzling. Add the fillets and cook for 2-3 minutes on each side or until golden and cooked through. Throw in the capers and lemon juice and stir until warmed through. Serve on salad leaves.

  2. Know-how This recipe uses false fillets from the chicken breast (sold as mini fillets in packs) but you can use regular chicken breasts butterflied, ie slit horizontally and opened out like a book.


Send feedback