Lemon and caper chicken cutlets
Lemon, capers and a flavourful blend of herbs and spices - this recipe is a real crowd pleaser!
- 1½ Tbsp Staff Chicken spice blend, ground
- Zest and juice of 1 lemon
- 4 Tbsp caper juice from the jar
- 3 Tbsp cornstarch OR Arrowroot
- Salt and pepper, to taste
- 2 lbs boneless chicken breasts
- ¼ cup olive oil
- ¼ cup drained capers
- Lemon and fresh herbs to garnish
Place the spices, zest, half the lemon juice, caper juice, cornstarch, salt and pepper in a large bowl and mix well.
Cut the chicken into ¼ - inch cutlets. Place in a bowl with the marinade and mix well. Let rest for a few minutes.
Heat a large pot on medium-high. Pour oil and place some of the cutlets in the hot oil. Cook for 3 minutes on one side, then for 2 to 3 minutes on the other. Put the cooked cutlets on a plate. Repeat if necessary, with the remaining cutlets.
Add the capers to the pan, with the remaining lemon juice and ¼ cup water to deglaze. Remove the pan from the heat.
Pour ¼ cup water in the bowl of marinade. Mix well using a spatula and pour into the pan. Heat once again for 30 seconds, mixing to thicken the sauce. Pour on the chicken cutlets and garnish with herbs and lemon wedges.