Pan-fried chicken with lemon and capers
Skinless chicken breast
540 g, cut into thin medallions
1 small, cut into thin wedges
1 clove(s), crushed
80 ml, (1/3 cup)
Baby capers, rinsed, drained
Fresh flat-leaf parsley
¼ cup(s), finely chopped
400 g, cut in half
Sugar snap peas
160 g, trimmed
2 large, peeled, cut into matchsticks
- Heat oil in a large non-stick frying pan over high heat. Add chicken and onion and cook, stirring, for 4–5 minutes until chicken is golden and cooked through.
- Add garlic and zest and cook for a further 30 seconds. Drizzle with juice and stir through capers and parsley.
- Meanwhile, boil, steam or microwave potato, sugar snap peas and carrot, separately, until tender. Serve chicken with steamed vegetables.