Method

Step 1

Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Using the fine side of the grater, grate the skin of the lemon to create zest. Then cut the lemon in half and juice.

Step 3

Place the chicken breasts (one at a time) between two sheets of cling film and bash with a full wine bottle or rolling pin to flatten (1cm). Season generously with salt and pepper.

Step 4

Place a glug of olive oil in a frying pan on medium-high heat. When the pan is hot fry the chicken breasts until golden, about 3 minutes on each side. (Don’t overcrowd the pan. Rather fry the chicken in batches if your pan is not big enough.) In the last minute of cooking, add a knob of butter to the pan and spoon the melted butter over the chicken. When done transfer the chicken to a plate and cover with tin foil.

Step 5

Wipe the pan and return to the stove on medium-high heat. Add the wine and simmer (gently boil) until reduced by just over half – about 2-3 minutes. Add the lemon juice and cook for another minute and then stir in a knob of butter. Add the chicken breasts to the sauce. Top with the capers and lemon zest.

Step 6

Bring a saucepan of lightly salted water to the boil. Add beans and cook for 2 minutes. Once cooked, drain in a colander and rinse under cold water. Toss with olive oil and season with salt and pepper.

Step 7

Serve the chicken topped with fresh parsley and a side of green beans.