Cooking Instructions
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Step 1
Zest the
Lemon (1)
and then cut in half; set zest and lemon halves aside.
Step 2
Finely chop
Garlic (4 cloves)
; set aside.
Step 3
In a small bowl, mix together
Water (180 mL)
and
Chicken Bouillon Cube (1)
; hold.
Step 4
Trim the
Broccolini (225 g)
ends of the broccolini; discard ends.
Step 5
Heat a medium non-stick sauté pan over high heat. When hot, add the lemon halves flesh-side
down. Turn off heat and drizzle with
Olive Oil (10 mL)
.
Step 6
Turn the heat back on and sear for another 3 to 4 minutes until charred. Remove from heat. When cool, squeeze the juice out into another small bowl and hold.
Step 7
Pat dry the
Chicken Breasts (2)
with paper towels and place the chicken between plastic wrap. Pound evenly until 1/4 inch thick; set aside.
Step 8
Pour
All-Purpose Flour (15 g)
on a plate and season with
Salt (6 g)
and
Ground Black Pepper (1 g)
; mix to combine.
Step 9
Place chicken in the seasoned flour and turn to coat thoroughly. Tap off any excess seasoning.
Step 10
Heat
Olive Oil (5 mL)
and the
Butter (15 g)
in a medium sauté pan over medium-high heat. Add
Salt (2 g)
and
Ground Black Pepper (as needed)
.
Step 11
Add the chicken breast and cook on one side for 2 minutes. Add HALF of the garlic and turn chicken over.
Step 12
Add the roasted lemon juice,
White Cooking Wine (60 mL)
, lemon zest,
Capers (15 g)
and chicken broth. Reduce liquid until chicken is coated and sauce is slightly thickened.
Step 13
Heat
Olive Oil (5 mL)
in a large sauté pan over medium-heat. Place the broccolini and
Salt (2 g)
and
Ground Black Pepper (as needed)
; cook for 4 to 5 minutes.
Step 14
Add the
Crushed Red Pepper Flakes (as needed)
and the remaining garlic. Cook for 30 seconds; stir consistently then remove from heat and keep warm.
Step 15
In the center of two plates, place the broccolini. Place chicken on the side and top with caper sauce. Serve and enjoy!
