Lemony chicken piccata
This Italian favourite is always a winner. Green olives make a great addition and vary the herbs to what you have to hand. A simple green salad is excellent, but new potatoes or buttered tagliatelle to mop the sauce are also delicious.
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.
500g skinless chicken breasts
½ cup flour
1 tablespoon olive oil
1 cup chicken stock
zest and juice 1 lemon
2 tablespoons capers
½ cup flat leaf parsley leaves, finely chopped