Chicken with capers and lemon

Servings: 4

Preparation: 5 minutes

Cooking: 10 minutes

Ingredients

• 4 Quebec chicken breasts, cut into escalopes
• 60 ml (4 tbsp) butter
• 1 red onion, thinly sliced
• 4 sprigs thyme, leaves removed
• 2 cloves garlic, minced
• 125 ml (½ cup) white wine
• 60 ml (4 tbsp) capers
• 30 ml (2 tbsp) cornstarch, diluted in a little water
• 15 ml (1 tbsp) honey
• 1 lemon, juice
• 1 lemon, sliced
• 1 tomato, diced or a few cherry tomatoes, halved
• 4 servings cooked saffron rice
• Salt and pepper to taste

Preparation

1. In a hot skillet, sear the chicken escalopes in the melted butter for 2 minutes on each side.
2. Add salt, pepper, onion, thyme, garlic and continue cooking for another 2 minutes.
3. Deglaze with white wine and reduce by half.
4. Add the capers, cornstarch, honey, lemon juice and slices, mix and cook for another 2 minutes over low heat. Check the seasoning.
5. Add the tomatoes.
6. Serve with rice and grilled vegetables.