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Chicken escalopes in a piquant pepper sauce Recipe

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1 vote | 2200 views

Transform the humble chicken breast with this tangy sauce

Prep time:
Cook time:
Servings: 4 Servings
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Ingredients

Cost per serving $2.35 view details

Directions

  1. RINSE - Rinse the chicken breasts and pat dry with kitchen paper. Cut each breast in half lengthways and set aside.
  2. PREP - Wash the peppers, halve them, deseed and cut into thin ribbons. Peel and bash the garlic. Slice the olives. Squeeze the lemon and strain the juice.
  3. SAUTÉ - Heat the oil in a large shallow pan and brown the garlic clove. Add the peppers and sauté for a few minutes. Add the capers, olives and oregano and sprinkle with a little salt and a generous grind of black pepper. Turn the heat down low, cover the pan with a lid and cook for about 10 minutes, stirring occasionally to prevent the peppers sticking to the pan.
  4. COAT - Meanwhile, put the flour on a plate and season with a pinch of salt. Coat the chicken escalopes with the flour.
  5. FRY - Warm 1 tablespoon of olive oil in a frying pan. Cook the chicken escalopes for 3-4 minutes. Turn the meat over, pour on the lemon juice and cook for a further 3-4 minutes.
  6. COMBINE - Remove the garlic clove from the peppers and add the chicken to this pan. Stir and let it cook for another minute. Serve immediately.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 236g
Recipe makes 4 servings
Calories 441  
Calories from Fat 255 58%
Total Fat 28.6g 36%
Saturated Fat 5.86g 23%
Trans Fat 0.17g  
Cholesterol 89mg 30%
Sodium 349mg 15%
Potassium 442mg 13%
Total Carbs 14.0g 4%
Dietary Fiber 2.1g 7%
Sugars 2.36g 2%
Protein 31.1g 50%

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