Hähnchen mit Zitronen-Kapern-Sauce und Knoblauch-Grünzeug
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Zubereitungszeit
35 Min
Portionen
2
Schwierigkeit
Leicht
Arbeitszeit
25 Min
Beschreibung
This dish is a quick and delicious meal, perfect for a busy weeknight. Tender chicken breasts in a tangy lemon-caper sauce, served with new potatoes and a touch of garlic in the green beans and spring onions – a true delight! I love how easy it is to prepare and how fresh and light it tastes. It doesn't take long to make, and it's a great way to get a healthy and satisfying meal on the table. Great for a quick lunch or a light dinner.
Zutaten (10 Zutaten)
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200 g new potatoes
-
300 g green beans
-
200 g spring greens
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2 Stück skinless chicken
-
3 TL olive oil
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100 ml chicken stock
-
1 EL drained capers
-
1 Stück lemon
-
2 Zehe garlic cloves
-
1 EL grated parmesan
Zubereitung (5 Schritte)
Potatoes and Greens Preparation
Place 200g new potatoes into the mixing bowl. Add 500ml water and 1 tsp salt. Cook for 8 minutes/100°C/Speed 1. Add 300g green beans and 200g spring greens to the mixing bowl. Cook for 3 minutes/100°C/Speed 1. Drain the potatoes and greens using the simmering basket and set aside, separating the potatoes from the greens.
Chicken Preparation
Cut 2 skinless chicken breasts through the centre lengthways, leaving one side attached so it opens out like a book. Brush each one with 1 tsp olive oil, then season with salt and pepper.
Cooking the Chicken and Potatoes
Heat a large frying pan over a medium-high heat and cook the chicken for 4 mins on each side until golden. Pour over 100ml chicken stock, 1 tbsp drained capers, lemon juice and zest from 1 lemon, then simmer gently for a few minutes to reduce. Add the cooked potatoes and simmer for another minute.
Garlicky Greens
Heat the remaining 1 tsp olive oil in another frying pan and fry 2 small garlic cloves, minced, for 1 min until lightly golden and fragrant. Tip in the drained greens, and toss in the garlicky oil. Season with salt and pepper, then scatter over 1 tbsp grated parmesan.
Serving
Serve the garlicky greens with the chicken and potatoes.
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Olivia Clark
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