4 skinless, boneless chicken breasts, total about 500g
350ml chicken stock
zest and juice of 2 lemons
25g capers, rinsed and chopped
4 tomatoes, roughly chopped
large handful of fresh curly parsley, roughly chopped
Heat the olive oil in a large frying pan over high heat and add the chicken breasts. Fry for 2 minutes, turning once, to brown. Add the stock, lemon zest and juice, the capers, tomatoes and seasoning. Simmer for 8 minutes or until the chicken is cooked through.
Add the parsley and check the seasoning. Serve with rice, seasonal vegetables or salad.
EACH SERVING 850kJ, 4,4g fat (0,9g saturated), 10,3g carbohydrate (5,3g total sugars).
Tip: This zingy supper would be wonderful made with turkey or your favourite white-fish fillets.