THE LEMON-CAPER POULTRY

(Our Play on Spanish Chicken Piccata)

THE LEMON-CAPER POULTRY

Ingredients: 400g Chicken breast (thinly sliced), 2 cloves Garlic (minced), 50g Butter, 1 tsp Black pepper, 1 tsp Dried Oregano, 150ml Chicken stock, 1 Lemon (juiced), 2 tbsp Capers...

Ingredients

  • 400g Chicken breast (thinly sliced)
  • 2 cloves Garlic (minced)
  • 50g Butter
  • 1 tsp Black pepper
  • 1 tsp Dried Oregano
  • 150ml Chicken stock
  • 1 Lemon (juiced)
  • 2 tbsp Capers

Cooking Method

  1. The Scorch Fry chicken in oil until golden; remove.
  2. The Architect Melt butter and sauté garlic until it starts to turn golden brown.
  3. The Bloom Add oregano and pepper with a 30ml splash of stock to release the oils.
  4. The Swell Add remaining stock, capers, and lemon juice; boil for 5 minutes until reduced to a syrup.
  5. The Marriage Return chicken to the pan; toss for 1 minute until lacquered.
  6. The Final Flourish Top with a massive hit of raw parsley and lemon zest.

Cuisine: Spanish

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