Creamy chicken with lemon & garlic 

On the hunt for the perfect family feed? Our creamy chicken with lemon & garlic (RECIPE BELOW) is the solution. It's deliciously tangy and ready to serve in 30 minutes.
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Creamy chicken with lemon & garlic
Serves 4 Prep 10 mins
Cooking 20 mins
2 tbs plain flour
2 Coles RSPCA Approved Australian Chicken Breast Fillets, halved horizontally
1 tbs olive oil
40g butter
1 lemon, thinly sliced
1 brown onion, thinly sliced
2 garlic cloves, crushed
1 tbs drained baby capers
¼ cup (60ml) lemon juice
½ cup (125ml) salt-reduced chicken stock
¼ cup (60ml) pouring (pure) cream
2 tbs finely chopped chives
2 tbs finely shredded flat-leaf parsley
300g baby white potatoes
200g green beans, trimmed
1 Place the flour on a large plate. Add the chicken and turn to coat, pressing the flour into the chicken.
2 Heat the oil and half the butter in a large frying pan over medium-high heat. Add the chicken and cook for 2-3 mins each side or until chicken is golden brown and just cooked through. Transfer to a plate.
3 Add the remaining butter to the pan. Add lemon slices and cook for 1 min each side or until caramelised. Transfer to a plate.
Reduce heat to medium. Add the onion, garlic and capers to the pan. Cook, stirring, for 5 mins or until the onion softens. Add the lemon juice and bring to a simmer. Cook for 1 min or until the mixture reduces slightly. Add the stock and cream and bring to the boil.
4 Return the chicken and lemon slices to the pan. Bring to a simmer. Cook for 2-3 mins or until the sauce thickens. Season. Remove from heat. Sprinkle with the chive and parsley.
Meanwhile, cook the potatoes in a saucepan of boiling water for 15 mins or until just tender, adding the beans in the last 3 mins of cooking. Drain.
5 Divide the chicken mixture evenly among serving plates. Drizzle with the pan juices. Serve with the potato mixture.
Seafood swap
This creamy lemon dish is great with fish too. Swap the chicken breast fillets for salmon portions or barramundi fillets.
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