Chicken piccata

4 chicken breasts, pounded to tenderize
1 cup flour
Extra virgin olive oil
1/4 cup dry white wine
1/2 cup chicken stock
Handful of capers
Handful of chopped fresh parsley
Juice of 2 lemons
2 tbsp butter
Salt and pepper

(Serves 4)

Season the flour liberally with salt and pepper. Dredge the chicken breasts in the seasoned flour on both sides. Coat a frying pan with extra virgin olive oil and heat over a medium heat.

Add in the chicken to the pan and fry for several minutes until browned on both sides and cooked through. This will take around 15 minutes depending on your appliance so make sure the heat is not too high to start with. Set aside cooked chicken.

Deglaze the pan with the white wine, scraping up any browned bits which stuck to pan. Add the chicken stock, capers, parsley, lemon juice and butter, and stir well.

Return the chicken to the pan with the sauce. Bring the sauce to a simmer. Add salt and pepper if required. Serve immmediately with the piccata sauce poured over the chicken.

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