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.