Pan-fried chicken with capers
1
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Ingredients
Mixed salad leaves
200 g, baby leaf side salad with baby leaf, carrot, cabbage and beetroot
Walnuts
1 tbs, crumbled
Chicken tenderloin
600 g, 12 pieces
Olive oil
1 tsp
Capers, rinsed, drained
1 tbs
Lemon juice
80 ml, (⅓ cup)
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine baby leaf salad and walnuts in a large bowl. Divide amongst serving plates.
2
Lightly spray a large frying pan with oil and heat over medium high heat. Cook chicken, turning, for 5 minutes or until browned and cooked through. Transfer to serving plates.
3
Add oil and capers, to pan and cook until lightly browned. Add lemon juice and 1 tbs water to pan and bring to the boil. Spoon sauce over chicken. Serve with salad.
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