Chicken piccata

Ingredients

• 800g (1.76 lb) boneless, skinless chicken breasts, butterflied to create thinner pieces
• 40g (1.41 oz) parmesan, finely grated
• 125g (4.41 oz) flour
• 1/2 tsp freshly cracked black pepper
• 1¾ tsp sea salt
• 60ml (2.03 fl oz) extra-virgin olive oil
• 1 shallot, finely chopped
• 3-4 cloves garlic, minced
• 300ml (10.14 fl oz) chicken stock
• zest and juice from 1 lemon
• 2 tbsp capers, drained
• 100g (3.53 oz) butter
• flat leaf parsley, chopped
• lemon slices to garnish

Directions

1. On a plate or shallow bowl, mix together the flour, cheese, salt, and pepper, then coat the chicken in the flour mixture well. Dust off any excess and set aside.
2. In a large fry pan or shallow pot over medium-high heat, add the oil and then the floured chicken, cook for 3-4 minutes each side to get some colour on the chicken. Once you have some colour, remove from the pan and set aside.
3. Turn the pan down to medium-low and add the sliced shallot, cook for 2 minutes before adding the garlic (if the pan dries up, don't be afraid to add some more olive oil). Cook the garlic for 2 minutes before adding the stock and lemon zest and juice.
4. Let it reduce by 1/3 before you add the capers and the chicken back to the pan, followed by the butter. Stir well until the butter is incorporated into the sauce.
5. Finish with the chopped parsley and plate, garnish with some fresh lemon slices and enjoy!