Name: Chicken limone
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 uncrumbed chicken breast schnitzels (900 g); ¼ cup plain flour; Salt and pepper, to taste; 2 tbsp olive oil; 25 g butter, chopped; 3 eschalots (125 g), thinly sliced; 3 cloves garlic, crushed; 2 tbsp drained baby capers; ¾ cup chicken stock; ½ cup lemon juice; ½ cup chopped fresh parsley; 375 g pappardelle pasta; Steamed broccolini, to serve

Who feels like chicken tonight? Try chicken limone tonight!

Ingredients

8 uncrumbed chicken breast schnitzels (900 g)

¼ cup plain flour

Salt and pepper, to taste

2 tbsp olive oil

25 g butter, chopped

3 eschalots (125 g), thinly sliced

3 cloves garlic, crushed

2 tbsp drained baby capers

¾ cup chicken stock

½ cup lemon juice

½ cup chopped fresh parsley

375 g pappardelle pasta

Steamed broccolini,  to serve

Method

1.Coat chicken in flour seasoned with salt and pepper. Shake away excess.

2.Heat oil in a large, deep frying pan over a medium heat. Add butter. When butter starts to foam, add chicken in two batches. Cook for 1½ minutes on each side or until lightly browned. Remove from pan.

3.Add eschalots and garlic to same pan. Cook, stirring, until soft. Add capers, stock and juice. Bring to boil. Gently boil for 2 minutes or until slightly thickened. Return chicken  to pan with half the parsley. Simmer for about 2 minutes, or until chicken is cooked through.

4.Meanwhile, cook pasta in a large saucepan of boiling, salted water until tender. Drain. Cover to keep warm.

5.Serve chicken over pasta with broccolini. Spoon over sauce. Garnish with remaining parsley.

Chantal Walsh