Pan-fried chicken with capers
Mixed salad leaves
200 g, baby leaf side salad with baby leaf, carrot, cabbage and beetroot
1 tbs, crumbled
600 g, 12 pieces
Capers, rinsed, drained
80 ml, (⅓ cup)
1 x 3 second spray(s)
- Combine baby leaf salad and walnuts in a large bowl. Divide amongst serving plates.
- 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.
- 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.