- 4 chicken breast fillets (about 180gm each)
- 2 cloves of garlic, finely chopped
- 1 tbsp chopped rosemary
- 1 tbsp olive oil
- 2 tbsp salted capers, rinsed and drained
- 150 ml dry white wine
- 10 gm butter, optional
- 1Cut each chicken breast in half horizontally, then cover with a sheet of plastic wrap and, using the flat side of a meat mallet, flatten until 5mm thick. Combine chicken, garlic, 3 tsp rosemary and 1 tbsp olive oil in a ceramic or glass bowl, season to taste, then cover and refrigerate for at least 15 minutes.
- 2Heat a heavy-based frying pan over high heat until hot, add oil to coat base and cook chicken for 2 minutes on each side, then remove and set aside. Add capers and remaining rosemary to pan and cook for 1 minute, then add wine, scraping bottom of pan to remove any cooked pieces, and simmer for 2-3 minutes or until slightly reduced and syrupy. Stir in butter, if using, and cook for another minute or until mixture thickens and is glossy. Return chicken to pan and cook for 1 minute or until warmed through.
- 3Serve chicken paillards drizzled with sauce, with roast chat potatoes and steamed baby beans to the side.
Drink Suggestion: 2005 Jacob’s Creek Reserve Chardonnay.