Pan-fried chicken with tomatoes and capers

Recipe from: 4/1/1998 12:00:00 AM
Ingredients 10
Servings 1
Minutes 10 min


Serving Change
  • 4
    chicken fillets
  • 250
    olive oil
  • 4
    cloves garlic, crushed
  • 2
    lemons (juice and rind)
  • 8
    tomatoes, de-seeded and chopped
  • 60
  • 25
    freshly copped basil
  • salt and freshly ground black pepper
  • fresh basil leaves, to garnish
  • baby potatoes and green vegetables to serve


10 min
Slice the chicken breasts into thin pieces. Heat 60 ml olive oil in a large frying pan and fry the chicken over a medium to high heat for 3-4 minutes until golden. Remove from the pan and set aside. Heat 25 ml of the olive oil and sauté the garlic for one minute. Add the remaining oil, lemon juice and rind, tomatoes, capers, basil and seasoning to taste and stir for a further two minutes to make a hot dressing. Pile the chicken onto large dinner plates, then spoon over the dressing and scatter with fresh basil leaves. Serve with baby potatoes and green vegetables. Serves: 4 Preparation time: 10 minutes Cooking time: 10 minutes

Read more on: poultry

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