Ingredients

Method

• 1 T olive oil
• 450 g free-range skinless chicken breasts
• sea salt and freshly ground black pepper, to taste
• 1 lemon, sliced
• 2 T butter
• 1 red onion, thinly sliced
• 2 T caperberries
• 2–3 bay leaves
• 2 cups cream
• 1 cup Woolworths fresh free-range liquid chicken stock
• 1 T thyme leaves
• 150 g Boursin high-fat soft cheese with garlic and mixed herbs

Method

Ingredients

1. Heat the olive oil in a non-stick pan over a high heat and sear the chicken fillets for 4–5 minutes on each side, or until golden. Season well with salt and pepper when you turn them over.

2. Remove the chicken from the pan and set aside to rest. Add the lemon slices and cook for 1–2 minutes on each side, or until a little charred and sticky. Remove from the pan and set aside with the chicken.

3. Melt the butter in the same pan and sauté the red onion for 3–5 minutes, or until cooked and slightly browned. Add the caperberries and bay leaves. Toss in the pan for 1 minute, or until fragrant.

4.Return the chicken fillets to the pan and add the cream, chicken stock and thyme. Reduce the heat and simmer for 8–10 minutes or until the chicken is cooked through.

5.Add large chunks of the Boursin and gently stir. Just before all the cheese melts, remove from the heat and serve with the charred lemon.

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