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Lemon and caper chicken

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HERE'S HOW WE MAKE IT

We toss free range chicken breast pieces in dijon mustard to marinate. We slowly cook onions and garlic in a generous amount of butter and oil until super sweet and soft. Wine is added and simmered down, then we add a liberal scattering of fresh tarragon and parsley, a salty kick of capers and some creme fraiche to round out the sauce. 

INGREDIENTS

Free-range chicken breast, dijon mustard, onion, garlic, lemon zest, tarragon, parsley, capers, butter, olive oil, lemon juice, chicken stock (free-range chicken bones, onion, carrot, celery, garlic, bay, pepper, parsley), white wine, pure cream, creme fraiche, salt.

ALLERGENS

CONTAINS:
Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 SMALLLARGE
ENERGY4835.9kj9671.8kj
PROTEIN89.5g179g
FAT TOTAL80g160g
- SATURATED40.2g80.4g
CARBS9.9g19.8g
- SUGARS8.1g16.2g
SODIUM2511.2mg5022.4mg

SIZES

Small:
Serves two adults with accompaniments

GOES WITH

Perfect for serving over mash or roasted potatoes with some steamed beans or broccolini, or serve tossed through pasta with a handful of baby spinach leaves for an easy dinner.

PREP, COOK AND SERVE

Frozen product. Once defrosted, cook and consume within 48 hours.

Please note: This product contains raw chicken and must be fully cooked before consumption.

Defrost fully. Heat a lightly oiled frying pan over high heat. Add the marinated chicken and cook, turning, for 5-6 minutes, or until cooked through. Add the lemon sauce and stir until just warmed through.

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