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Chicken escalopes in a piquant pepper sauce Recipe

by Lemon Squeezy

Ingredients

4 chicken breasts 2 red peppers 1 yellow pepper 1 lemon 50g pitted green olives 1 tablespoon capers

4 tablespoons olive oil 50g plain flour Large pinch dried oregano 1 clove garlic Sea salt Black pepper

Directions

1. RINSE - Rinse the chicken breasts and pat dry with kitchen paper. Cut each breast in half lengthways and set aside.
2. PREP - Wash the peppers, halve them, deseed and cut into thin ribbons. Peel and bash the garlic. Slice the olives. Squeeze the lemon and strain the juice.
3. SAUTÉ - Heat the oil in a large shallow pan and brown the garlic clove. Add the peppers and sauté for a few minutes. Add the capers, olives and oregano and sprinkle with a little salt and a generous grind of black pepper. Turn the heat down low, cover the pan with a lid and cook for about 10 minutes, stirring occasionally to prevent the peppers sticking to the pan.
4. COAT - Meanwhile, put the flour on a plate and season with a pinch of salt. Coat the chicken escalopes with the flour.
5. FRY - Warm 1 tablespoon of olive oil in a frying pan. Cook the chicken escalopes for 3-4 minutes. Turn the meat over, pour on the lemon juice and cook for a further 3-4 minutes.
6. COMBINE - Remove the garlic clove from the peppers and add the chicken to this pan. Stir and let it cook for another minute. Serve immediately.

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