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One-pan creamy chicken with lemon and capers
One-pan creamy chicken with lemon and capers
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Creamy lemon caper chicken: Ready in 20 minutes for a delicious dinner.
Ingredients:
  • 150g green beans
  • 60ml (1/4 cup) olive oil
  • 4 chicken schnitzel, uncrumbed
  • 400g baby coliban (chat) potatoes
  • 1 lemon
  • 2 garlic cloves
  • 1 leek
  • 250ml Bulla Cooking Cream
  • 3 fresh continental parsley sprigs
  • 40.00 ml baby capers
Instructions:
  • Heat a large non-stick frying pan over high heat.
  • As the pan heats, trim the beans and place them in a microwave-safe bowl. Add 2 tsp water, cover with plastic wrap, and microwave on High for 3 minutes.
  • Heat the pan until sizzling, then drizzle in half of the oil and add the chicken. Sear each side for about a minute until beautifully golden.
  • Thinly slice the potato and lemon, then crush the garlic and thickly slice the leek.
  • Place the chicken on a plate. Add potato, garlic, leek, and the rest of the oil to the pan. Cook, stirring intermittently, for about 4 minutes until the potato begins to develop a golden hue.
  • Stir cream and lemon in the pan to combine. Return chicken with juices to the pan. Cook on low heat for 3 minutes or until chicken and potato are cooked through.
  • Chop the parsley leaves coarsely while the sauce simmers.
  • Plate the chicken and sauce, then add the beans on top. Garnish with capers and chopped parsley before serving.

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