Chicken with Capers & Lemon Recipe

Chicken with Capers & Lemon Recipe

Capers are an unusual fruit, this year my parents grew their first commercial crop. Stored in salt, when washed they are a great addition to many dishes. This simple dish is easy to make and can be cooked in less than half an hour.

My folks have asked me to concoct a few recipes with only a few ingredients in it to share on their website with other caper lovers. This is a much under-rated ingredient and now that I have tried them fresh after the season the flavour is stronger and fruitier than most dried out or brined variety. I may be a little biased when I say this – but seriously they are the best capers I have ever eaten and I have eaten plenty in my time. I have to add that I also helped plant, mulch and pick these capers so I have seen them grow into the bushes that they are today producing their crop.

My Mum is going through a phase of ‘I love Italian food’, which is good – exploring new foods from meat and three veg is always encouraged. However I asked my mum what her favourite Italian dishes were, she replied with pizza & pasta (bless). I have made an effort to supply her with new recipes of traditional italian origin where possible so she can try something new. Fingers crossed she will actually try this recipe. A few key ingredients for Italian cooking to me are olive oil and garlic, though this recipe I did not use the garlic. I left it simple so the capers would really shine.

Tell me is your mum an adventurous cook?

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Chicken with Capers & Lemon Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Serves: 2
Ingredients
  • 100gm butter
  • 2 tbsp olive oil
  • 2 (500gm) chicken breast
  • 1 onion
  • 1 lemon zested and juiced (1/4 cup juice)
  • 200ml water
  • ¼ cup capers*
  • 2 tbsp parsley, chopped
  • 8 grinds of pepper
Instructions
  1. Heat a quarter of the butter and olive oil in a non-stick frypan over a medium heat. Add the chicken breast and cook on both sides until golden about 3 minutes each side. Remove from the pan.
  2. Add the onion to the hot pan and stir continuously until soft. Place the chicken back into the pan and add the lemon juice, zest and water. Cover with a lid and simmer on a low temperature for 15min.
  3. Remove lid from the pan and turn the heat up to medium-high. Add the capers and remaining butter. Allow the mixture to reduce and thicken slightly. Add the parsley and pepper to taste.
  4. Serve with your choice of greens.

 

strayedtable-8767This week I will be selling my folks capers at the Montville Market on Saturday 7.30am – 12.30.

 

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Lizzie Moult

Lizzie Moult

Planning, cooking, chasing kids & running an online business; it might seem like there is a lot going on. Yet Lizzie is all about living simply and creating a flexible lifestyle that enables plenty of travel, adventure and quality time. A lifestyle writer and photographer for over 10 years for numerous publications, working online for over 14 years Lizzie also works as an online business strategist & mindset mentor for entrepreneurs who are looking to create and live a life with passion & purpose at www.lizziemoult.com.
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9 Responses

  1. I will be trying this recipe next week I love quick simple ones with only a few ingredients.

    My mum is an adventurous cook we always used to experiment in the kitchen together, we had many funny disasters and had a few great dishes turn out. Now being a new part of an Italian family I am being adventurous with all of their cooking. I will ask Nonna if she knows any different recipes with capers.

  2. Wow how very inspirational. It is hard to imagine them growing a commercial crop of capers! There certainly is nothing like a fresh caper. Most people have never tried the flavour of a special caper like this. I LOVE this dish, its fantastic

  3. I sooo love capers. In fact last night we were invited to dinner and oir host served orzo salad with chicken and capers among other things and I was embarassed when I realized that I was picking all the capers and put them on my plate haha.
    I haven’t had capers as fresh as you have. I always have them brined. How cool is that that your parents have capers farm. I would love to be picking capers and selling them too. How fun.

  4. What a wonderfully simply and delicious chicken caper lemon offering! I love capers, they are so under rated and wholesome. I tried to grow capers (mid north coast NSW) but the seeds did not grow, you are so lucky your parents are growing them and good luck with their endeavours. I buy capers usually in salt, sometimes brined, how wonderful you can pick them and cook with them. Wish I was visiting your produce stand.

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