Lemon Butter Chicken Piccata

Ingredients

• 2 chicken breasts, butterflied and lightly battered
• 2 garlic cloves, minced
• 150 ml chicken stock
• 3 tbsp plain flour
• tagliatelle or crusty bread, to serve
• salt and pepper
• 150 ml dry white wine
• 40 g butter
• 2 tbsp olive oil
• 2 lemons, one juiced, one sliced
• 2 tbsp capers, rinsed
• 15g flat-leaf parsley, chopped
• Dressed rocket salad with shaved parmesan, to serve

Method

1. Butterfly the chicken breasts by slicing horizontally almost all the way through and opening out flat. Season generously with salt and pepper, then dust both sides in flour, shaking off any excess.
2. Heat 1 tbsp of the butter and the olive oil in a large frying pan over a high heat until foaming. Fry the chicken for 3-4 minutes per side until deeply golden and cooked through, with no pink at the thickest point. Lift onto a plate and set aside.
3. Drop the heat to medium, add the garlic to the pan and fry for 30 seconds until fragrant but not coloured. Pour in the wine and let it bubble vigorously for 2 minutes, scraping up any golden bits stuck to the pan.
4. Add the chicken stock, lemon juice and lemon slices. Simmer for 3 minutes until reduced slightly and starting to look syrupy.
5. Add the capers and the remaining butter, swirling the pan until the butter melts into the sauce and turns it glossy.
6. Return the chicken and any resting juices to the pan, spooning the sauce over to coat. Warm through for a minute, taste for seasoning, then scatter generously with parsley and serve straight away with tagliatelle or crusty bread for mopping.