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Butterflied chicken with lemon caper sauce

Butterflied chicken with lemon caper sauce

5
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
The beauty of cooking with ZeroPoint ingredients is that you can splash out a little with the extras - like this buttery, French-style lemon and caper sauce.

Ingredients

Skinless chicken breast

680 g, (4 x 170g breasts)

Cauliflower rice (100% cauliflower)

600 g

Watercress

80 g, sprigs

Red onion

½ medium, thinly sliced

Lemon(s)

1 medium, (1 tbs lemon juice, plus lemon wedges to serve)

Oil spray

1 x 3 second spray(s)

Unsalted butter

45 g

Eschalot(s)

2 whole, thinly sliced

Capers, rinsed, drained

2 tbs, chopped

Lemon juice

1 tbs

Instructions

  1. To butterfly chicken breasts, place 1 breast at a time on a chopping board and using a sharp knife, slice lengthways through the thin side, without cutting all the way through. Open out the breast, cover with plastic wrap or baking paper and pound with a meat mallet or rolling pin to flatten. Season with salt and pepper. Repeat with remaining chicken breasts.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook chicken for 4-5 minutes on each side, until browned and cooked through. Transfer to a plate and cover loosely with foil to keep warm.
  3. To make sauce, melt butter in the same pan over medium heat. Add eschalots and cook, stirring for 3-4 minutes, until softened. Stir in capers and lemon juice. Season with salt and pepper and set aside.
  4. Meanwhile, microwave cauliflower ‘rice’ following packet instructions. To make watercress salad, toss watercress, onion and lemon juice in a medium bowl to combine.
  5. To serve, divide cauliflower rice among 4 plates. Top with chicken and spoon over sauce. Serve with watercress salad and lemon wedges.

Notes

INGREDIENT TIP: For a shortcut, instead of butterflying chicken breasts, replace chicken breasts with uncrumbed chicken breast schnitzels, available from the fresh chicken section in major supermarkets. Skip step 1 and cook breast schnitzels for 2-3 minutes on each side, until cooked through, then continue with steps 3-5.

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