Chicken escalopes in a piquant pepper sauce
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Serves:     people
Notes from Anna

Transform the humble chicken breast  with this tangy sauce.  A quick and healthy dinner rich in protein, fibre vitamin A & C and healthy fats.  Use any leftovers for lunch the next day with a jacket potato or a mixed leaves salad.



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  1. Rinse the chicken breasts and pat dry with kitchen paper. Cut each breast in half lengthways and set aside.
  2. Wash the peppers, halve them, deseed and cut into thin ribbons. Peel and bash the garlic. Slice the olives.
  3. Squeeze the lemon and strain the juice.
  4. Heat the oil in a large shallow pan and brown the garlic clove . Add the peppers and sauté for a few minutes. Add the capers, olives and oregano and sprinkle with a little salt and a generous grind of black pepper.
  5. Turn the heat down low, cover the pan with a lid and cook for about 10 minutes, stirring occasionally to prevent the peppers sticking to the pan.
  6. Meanwhile, put the flour on a plate and season with a pinch of salt. Coat the chicken escalopes with the flour.
  7. Warm 1 tablespoon of olive oil in a frying pan. Cook the chicken escalopes for 3-4 minutes. Turn the meat over, pour on the lemon juice and cook for a further 3-4 minutes.
  8. Remove the garlic clove from the peppers and add the chicken to this pan. Stir and let it cook for another minute. Serve immediately.

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