About this recipe:The combination of orange juice, orange zest, capers and parsley, give these chicken breasts a full flavour make-over. The dish is zesty, tangy and fresh. Serve with a light salad or anything you fancy.
60g plain flour
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast fillets
1 tablespoon vegetable oil
325ml orange juice
1 tablespoon orange zest
4 tablespoons capers
4 tablespoons chopped flat leaf parsley
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Method Prep:15min › Cook:30min › Ready in:45min
In a medium bowl, mix flour and pepper. Dredge the chicken breasts in the mixture to coat and set aside.
Melt butter and heat oil in a large frying pan over medium heat. Place coated chicken in the frying pan and cook about 10 minutes per side, until no longer pink and juices run clear. Remove from heat and set aside.
Increase frying pan heat to high and pour in the orange juice. Cook until reduced by about 1/2.
Stir in the orange zest, capers and parsley. Return chicken to the frying pan and coat with the orange juice mixture to serve.