1 tablespoon fresh thyme leaves or 1 teaspoon dried
Salt and pepper to taste
1 lemon sliced
3 tablespoon dry white wine
1 cup chicken broth 240ml
2 tablespoon butter or more olive oil
1 tablespoon capers
½ – 1 teaspoon Dijon musturd or ½ teaspoon dijon and a dash of apple cider vinegar
To serve: chopped parsley and a drizzle of olive oil
# INSTRUCTIONS
* Season the chicken with salt and pepper. * Heat 1 tablespoon of olive oil in a non-stick frying pan. Add chicken and cook for about 5 minutes per side till almost cooked through. Don’t move during cooking! * Set aside and keep warm by covering with aluminium foil. * Heat the remaining oil. Add the garlic and thyme and cook for about 1 minute until the rawness goes. Add the wine and cook off for 1 minute. * Add the broth, Dijon and butter. Simmer on a medium heat for 2 minutes until the sauce starts to reduce. * Add the chicken back in with the capers and lemon slices. Cook until the sauce thickens and the chicken is fully cooked through. Depending on the thickness of your chicken breast, this will take between 4-7 minutes. * Garnish with fresh parsley and adjust seasoning to taste.
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# INGREDIENTS
4 skinless chicken breasts 26.8oz / 760
2 tablespoon extra virgin olive oil
3 garlic cloves minced
1 tablespoon fresh thyme leaves or 1 teaspoon dried
Salt and pepper to taste
1 lemon sliced
3 tablespoon dry white wine
1 cup chicken broth 240ml
2 tablespoon butter or more olive oil
1 tablespoon capers
½ – 1 teaspoon Dijon musturd or ½ teaspoon dijon and a dash of apple cider vinegar
To serve: chopped parsley and a drizzle of olive oil
# INSTRUCTIONS
* Season the chicken with salt and pepper.
* Heat 1 tablespoon of olive oil in a non-stick frying pan. Add chicken and cook for about 5 minutes per side till almost cooked through. Don’t move during cooking!
* Set aside and keep warm by covering with aluminium foil.
* Heat the remaining oil. Add the garlic and thyme and cook for about 1 minute until the rawness goes. Add the wine and cook off for 1 minute.
* Add the broth, Dijon and butter. Simmer on a medium heat for 2 minutes until the sauce starts to reduce.
* Add the chicken back in with the capers and lemon slices. Cook until the sauce thickens and the chicken is fully cooked through. Depending on the thickness of your chicken breast, this will take between 4-7 minutes.
* Garnish with fresh parsley and adjust seasoning to taste.
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