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?
- 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
- 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.
- 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.
- 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.
- Serve with your choice of greens.