US
Ingredients
Serves: 4
4 tbsp parmesan cheese, grated
2 tbsp wholemeal flour
4 chicken breasts
2 ½ tbsp extra virgin olive oil
2 tbsp butter
2 garlic cloves, minced
2 tbsp capers
50ml dry white wine
200ml chicken stock
150ml double cream
2 lemons, juiced (remove from heat before adding lemon)
1 large handful parsley, roughly chopped
3 large courgettes, spiralised, or 600g courgetti
1 broccoli, cut into florets
Method
In a shallow plate or pasta bowl, add the parmesan and wholemeal flour, and season with salt and pepper.
Coat 1 chicken breast at a time in the flour/cheese mixture, dust off any excess, and set aside.
Heat 1 tbsp oil per 2 chicken breasts in a large, non-stick frying pan, over medium/high heat. Fry 2 fillets at a time (so as not to crowd the pan). Fry the chicken on one side, without moving it, until brown (roughly 5mins). Turn on the other side and cook for another 5mins. Set aside and cook the other 2 fillets.
Heat ½ tbsp of oil and 2 tbsp of butter, in the same large, non-stick frying pan, over medium heat. Fry the garlic, until softened and lightly browned.
Add the capers and wine, and continue stirring until the liquid has almost completely evaporated (roughly 3mins).
Add the chicken stock and bring to a boil.
Reduce the heat to low, add the chicken breasts back into the sauce, and cook for 2-3mins.
Add the cream, season lightly with salt and pepper, and cook for a further 2mins.
Turn off the heat and add the lemon and parsley.
Serve the warm chicken on top of a bed of courgetti with steamed broccoli.