Chicken Piccata

For chicken:

For sauce:

1. Butterfly the chicken by making horizontal insertions through the middle of the breasts. This ensures the chicken will cook evenly.

2. In a shallow bowl, add the flour, parmesan, salt and pepper.

3. Coat the chicken breasts in the flour mixture, making sure both pieces are completely covered. At this stage pre-heat the oven to 120°C.

4. Place a frying pan on a medium heat, adding the olive oil and 2 tablespoons of butter. Swirl the pan around until the mixture starts to bubble. At this point add the chicken. Once brown on both sides, remove the chicken and place into the oven for around 15-20 minutes to cook throughout.

5. Now start with the sauce. In the same pan as the chicken was cooked, add the other 2 tablespoons of unsalted butter along with the finely diced shallots. Move the shallots around so they pick up all the flour stuck to the bottom of the pan. This will add flavour to the sauce.

4. When the shallots are translucent, add the chicken stock, leaving to simmer until reduced by half. 

5. When the sauce has reduced, add the juice of half a lemon and 2 tablespoons of capers, as well as seasoning with salt and pepper to taste.

6. Now add the cooked chicken back into the sauce. Finish the dish with the rest of the capers, a handful of chopped parsley and a few slices of lemon. Tuck in and enjoy!

To make the dish extra tangy, add more lemon juice and capers.