Skillet Chicken Piccata (Lemon and Caper Chicken)

• 2 large Chicken breast
• 1 tsp Fine sea salt
• 35 g Plain flour
• 2 tbsp Extra virgin olive oil
• 40 g Unsalted butter
• 2 cloves Garlic
• 120 ml Dry White Wine
• 180 ml Chicken stock
• 2 tbsp Capers
• 1 medium Lemon
• 10 g Fresh parsley

1. Slice each chicken breast in half horizontally to make 4 thin cutlets. Season both sides with the fine sea salt, then dust lightly all over with the plain flour, shaking off any excess.
2. Heat the extra virgin olive oil with 20 g of the unsalted butter in a large frying pan over medium-high heat. Pan-fry the chicken for 2 to 3 minutes per side until golden and just cooked through, then transfer to a plate.
3. Lower the heat to medium and add the remaining butter. Add the garlic and cook for 30 to 60 seconds until fragrant, keeping it pale.
4. Pour in the dry white wine and simmer for 2 to 3 minutes, scraping up any browned bits from the pan. Add the chicken stock and simmer for 3 to 5 minutes until the sauce reduces slightly.
5. Stir in the capers. Finely chop the fresh parsley, then squeeze in the lemon juice and add most of the parsley, reserving a pinch for serving.
6. Return the chicken and any resting juices to the pan and spoon the sauce over. Simmer gently for 1 to 2 minutes until the chicken is warmed through and the sauce looks glossy, then scatter over the reserved parsley and serve straight away.

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