Chicken with Lemon Capers & Peppercorns

CHICKEN WITH LEMON, CAPERS & GREEN PEPPERCORNS

1 Double Chicken Breast skin on

8 Thyme sprigs

½ Lemon juiced

3 T Capers

1 1/2T Green Peppercorns

¼c White Wine

75g Butter

Extra Virgin Olive Oil

Salt and Pepper

Preheat your oven to 210˙c

Season the chicken breast with salt and pepper and place in a pan with some extra virgin olive oil and sear skin side down. Once skin is golden transfer to a baking tray.

Place about a teaspoon of butter under each chicken breast tucked in between the flesh.

And top with thyme leaves.

Roast for approximately 25mins or until cooked and internal temperature is 74˙c.

Take out and rest for 5mins

Add some extra virgin olive oil to a pan and fry capers and green peppercorns. Once a little toasted add white wine and burn off alcohol. Add lemon juice and butter.

Slice chicken breast in 2.

Serve with potato mash whipped with butter and cream, green beans and toasted sliced almonds.

Spoon mash onto a plate and place chicken breast over the top then drizzle with your caper butter.

Season with salt and pepper.