Lemon Butter Chicken Steaks with Quinoa Salad

  • 04 Aug - 10 Aug, 2018
  • Mag The Weekly
  • Cookery


· 250ml quinoa (you can substitute with couscous, rice or small pasta)

· 750ml chicken stock

· 4 spring onions, chopped

· 4tbsp parsley, chopped

· 4tbsp mint, chopped

· 4 chicken breast fillets

· 75ml olive oil

· 2 garlic cloves, crushed

· 125ml white grape juice

· 2tbsp capers

· Zest and juice of a lemon

· 4tbsp cold butter, cubed


Place quinoa in a pan, pour over stock and bring to a boil. Simmer until all the liquid has been absorbed and the quinoa is light and fluffy. Transfer to a bowl and allow to cool, then toss with spring onions, parsley and mint. Season with salt and pepper, and set aside. Place each chicken fillet between two large sheets of cling film on a board and pound with a rolling pin to an even 1cm in thickness, then season it. Heat 45ml of oil in a large, heavy-based pan and fry each breast for about three minutes on each side, or until tender. Remove from the pan and set aside. Heat the remaining oil in the same pan and fry garlic for a minute. Add the grape juice and heat until reduced by half. Return the chicken to the pan and add the capers, lemon zest and juice. Once simmering, stir in the cold butter to emulsify the sauce. Serve the chicken on top of the quinoa salad, drizzled with sauce.