Butterflied chicken with lemon caper sauce
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
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