Recipe for grilled Chicken served with capers and lemon
3 large chicken breasts
2 large cloves garlic, unpeeled
4 tbs extra virgin olive oil
2 tbs salted butter (leave out if you absolutely have to!)
salt and black pepper
juice of one lemon
large handful of flat-leaf parsley, roughly chopped
1 heaped tbs small non pareilles capers (I found some at Woolies)
baby cos or baby butter lettuce heads, quartered or cut in half
Slice the chicken breasts in two lengthways so you have two thinner pieces from each breast. Heat a thick-bottomed saucepan until very hot and then add the olive oil. Whack the garlic cloves once with the side of a knife to flatten and open the cloves slightly. (Do not peel them, the skin provides protection so the garlic does not burn.) Generously salt the chicken on both sides and add it to the hot pan with the garlic.
Fry on high heat until the chicken is golden brown. Chicken breast is naturally the driest part of a chicken. While a dry sense of humour may be desirable in sophisticated circles, dry poultry is not, so take care – it’s done as soon as it’s no longer pink inside.
Remove the pan from the heat and add the butter, capers and parsley straight away. The pan will be very hot, so the residual heat will melt the butter instantly. As soon as it’s melted, deglaze the pan by adding the lemon juice. Grind over some black pepper and pile the chicken on the lettuce.
Pour the pan juices over the chicken. You don’t need dressing, the rich, salty lemony sauce makes the perfect dressing and I just love the contrast of hot chicken, warm dressing and cold, crisp lettuce. Enjoy!