Method

Remove the tenderloins from the chicken, then slice the breasts in half horizontally. Put the flour in a bowl and season generously with salt and pepper. Dredge the chicken in the flour and shake off the excess.

In a wide frying pan, heat half the butter with the oil until the butter starts foaming.  Add the chicken pieces and cook until golden, around 3 mins, flip over and repeat with the other side. Add the chicken stock and cook for another 3-4 mins until the chicken is cooked through. Add the remaining butter, lemon zest and juice, capers and parsley. Serve immediately.

Ingredients

500g skinless chicken breasts

½ cup flour

30g butter

1 tablespoon olive oil

1 cup chicken stock

zest and juice 1 lemon

2 tablespoons capers

½ cup flat leaf parsley leaves, finely chopped