Lemon and Parsley Chicken
1 tablespoon olive oil
4 chicken breast fillets, halved lengthwise
Cracked black pepper
1 1/2 tablespoons olive oil, plus extra oil for sauce
2 tablespoons capers
1 teaspoon chili flakes
1 tablespoon finely grated lemon rind
2 cloves garlic, sliced
2 tablespoons lemon juice
1/2 cup chopped parsley
Directions:
Heat the oil in a frying pan over medium heat.
Sprinkle the chicken with the pepper and add to the pan. Cook for 5 minutes each side or until browned. Add the extra oil, capers, chili, lemon rind and garlic, cook for 1 minute, then add the lemon juice and parsley.
Serves 4.