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Photo of Butterflied chicken with a lemon, caper & shallot sauce by WW

Butterflied chicken with a lemon, caper & shallot sauce

5
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
The beauty of cooking with low Point ingredients is that you can splash out a little with the extras – like this buttery, French-style lemon, caper and shallot sauce.

Ingredients

Chicken breast, skinless, raw

500 g, 4 x 125g

Calorie controlled cooking spray

4 spray(s)

Butter

45 g, lightly salted

Shallots

2 medium, banana shallots, thinly sliced into rounds

Capers, in Brine

2 tablespoon(s), drained and rinsed, roughly chopped

Lemon Juice, Fresh

1½ tablespoon(s), 1 tbsp lemon juice, plus extra to serve

Asda Cauliflower Rice

600 g, cooked as per pack, 2 x 300g packs

Watercress

80 g

Red onion

½ small, thinly sliced

Instructions

  1. To butterfly the chicken, put each fillet on a cutting board and slice lengthways from the thin side, taking care not to cut all the way through. Open out the fillet, cover with clingfilm and bash with a rolling pin to flatten. Season and set aside.
  2. Mist a very large nonstick frying pan with cooking spray and set over a medium heat. Add the chicken and pan fry for 4-5 minutes on each side. Transfer to a plate and cover loosely with foil.
  3. Melt the butter in the pan, then add the shallots and fry for 4-5 minutes, until softened. Stir in the capers and lemon juice, then season to taste and set aside.
  4. Meanwhile, microwave the cauliflower ‘rice’ to pack instructions, and combine the watercress, red onion and lemon juice in a bowl.
  5. Serve the pan-fried chicken on a bed of cauliflower ‘rice’ with the sauce spooned over the top and the salad and lemon wedges on the side.

Notes

You can use skinless turkey breast fillet portions

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