Written by Lizzie Moult. Recipe supplied by Bunya Red Farm in the South Burnett region. Serves 2 people.
2 tbsp olive oil
2 500g chicken breasts
1 lemon, zested and juiced (1/4 cup juice)
¼ cup capers*
2 tbsp parsley, chopped
8 grinds of pepper.
Heat a quarter of the butter and olive oil in a non-stick frypan over a medium heat.
Add the chicken breast and cook on both sides until golden, which is about 3 minutes each side. Remove from the pan.
Add the onion to the hot pan and stir continuously until soft.
Place the chicken back into the pan and add the lemon juice, zest and water.
Cover with a lid and simmer on a low temperature for 15 minutes.
Remove lid from the pan and turn the heat up to medium-high. Add the capers and remaining butter. Allow the mixture to reduce and thicken slightly. Add the parsley and pepper to taste.
Serve with your choice of greens.
Note: Capers in salt need to be soaked for 5-10min prior to cooking and washed off.