American-Style Chicken Piccata

• 600 g Chicken breast
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 60 g Plain flour
• 2 tbsp Extra virgin olive oil
• 60 g Unsalted butter
• 2 cloves Garlic
• 240 ml Chicken stock
• 2 tbsp Capers
• 1 large Lemon
• 15 g Fresh parsley

1. Slice the chicken breast horizontally to make thin cutlets, then season both sides with the fine sea salt and black pepper. Put the plain flour on a plate and lightly coat the chicken, shaking off any excess.
2. Heat the extra virgin olive oil with 30 g of the unsalted butter in a large frying pan over medium-high heat. Pan-fry the chicken in batches for 3 to 4 minutes per side until golden and just cooked through, then transfer to a plate.
3. Lower the heat to medium and add the remaining unsalted butter. Add the garlic and cook for 30 seconds until fragrant, scraping up any browned bits from the pan.
4. Add the chicken stock and capers, then bring to a lively simmer. Squeeze in the lemon juice and simmer for 3 to 5 minutes until the sauce looks slightly reduced and glossy.
5. Return the chicken (and any resting juices) to the pan and turn to coat in the sauce. Cook for 1 to 2 minutes until the chicken is piping hot, then taste and adjust with a little more fine sea salt and black pepper if needed.
6. Finely chop the fresh parsley and scatter it over the chicken. Spoon the lemon and caper sauce over the top and serve straight away.

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