Creamy caper chicken and potatoes
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Creamy caper chicken and potatoes
Pork chops or grilled chunky white fish fillets also work well in this easy recipe. Serve it with steamed green beans and a glass of chilled white wine for a Friday night treat
Serves: 2
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (serving)
Calories
591Kcal
Fat
23gr
Saturates
8gr
Carbs
53gr
Sugars
4gr
Fibre
5gr
Protein
43gr
Salt
4.9gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 400g baby potatoes, larger ones halved
- 2 tbsp olive oil
- 3 tbsp plain flour
- 2 tsp season all seasoning (we used by Sainsbury’s)
- 2 x 150g chicken breast fillets, pounded to 2cm thickness
- 1 shallot, finely chopped
- 2 garlic cloves, crushed
- 200ml vegetable stock (made using ½ stock cube)
- juice of ½ lemon
- 70ml single cream
- 2 tbsp capers, drained
Step by step
- Bring a large pan of salted water to the boil and cook the potatoes for 15 minutes. Drain, tip into a bowl and crush with ½ tablespoon of the oil, being careful not to turn it into a mash. Season with black pepper and a pinch of salt.
- Meanwhile, combine the flour and season all on a plate. Dredge the chicken in the flour and shake off any excess. Heat 1 tablespoon of the oil in a large sauté or frying pan over a medium-high heat and cook the chicken, searing for 3-4 minutes on each side until just cooked through and golden. Transfer to a plate.
- Add the remaining oil, reduce the heat to medium-low and cook the shallot for 2 minutes until softened. Add the garlic and cook for a further minute. Add the stock and bring to the boil, scraping up any bits left on the bottom of the pan. Reduce the heat to the lowest setting and add the lemon juice. Simmer for 2 minutes and then gradually add the cream, whisking to incorporate. Stir in the capers then add the chicken back into the pan, spooning the sauce over the chicken. Simmer for a few minutes.
- Serve the chicken with the potatoes, spooning over plenty of sauce.
