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How to make Chicken scallopine with verjuice, capers and asparagus

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 4 (about 800g) chicken breast fillets
  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 1/3 cup (80ml) verjuice
  • 1 cup (250ml) Massel chicken style liquid stock
  • 1 1/2 tablespoons small capers, drained
  • 60g soft butter, chopped
  • 2 tablespoons chopped chives
  • 12 (about 650g) chat (baby coliban) potatoes
  • 1 1/2 bunches asparagus, trimmed

Method

  • Step 1 Use a sharp knife to slice each chicken breast in half horizontally. Place a chicken fillet between 2 pieces of plastic wrap and gently pound with a meat mallet or rolling pin until 1cm thick. Repeat with remaining fillets.
  • Step 2 Season chicken with salt and pepper. Heat the oil in a large heavy-based frying pan over high heat. Add half the chicken and cook for 1 1/2 minutes each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Repeat with remaining chicken.
  • Step 3 Add the garlic to pan and cook, stirring, for 30 seconds or until aromatic. Add the verjuice and cook, stirring, for 2 minutes or until reduced by half. Add the stock and capers and cook, stirring occasionally, for 3-4 minutes or until reduced by half and thickened slightly. Remove pan from heat and stir in butter and chives.
  • Step 4 Meanwhile, cook potatoes in a medium saucepan of boiling water for 7 minutes or until potatoes are almost tender. Add the asparagus and cook for 1-2 minutes or until asparagus is tender. Drain well. Add chicken, potatoes and asparagus to sauce, toss to coat. Divide between serving plates and drizzle with extra sauce.