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Pan-fried chicken with capers

Pan-fried chicken with capers

1
Points® value
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
4
Difficulty
Moderate

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.

Notes

Serving suggestion: Sprinkle with ¼ cup finely chopped fresh flat-leaf parsley.

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