Ingredients
Serves 2
Serve with a watercress salad or wilted spinach, and mashed potato or buttered noodles
2 chicken breasts
2 tbsp plain flour
sea salt and pepper
2 tbsp olive oil
1 tbsp butter
125 ml dry white wine
1 garlic clove, crushed
4 bay leaves
2 tbsp salted capers, rinsed
big squeeze of lemon juice
2 tbsp flat-leaf parsley leaves, torn
Method
Place each skinned chicken breast between two sheets of cling film, and use a meat mallet or pestle to bash it out flat, breaking up the meat.
Tear the chicken into little bite-sized rags with your fingers, and toss lightly in the flour, salt and pepper. Heat olive oil, and butter in a large non-stick fry pan. When hot, add the chicken a few pieces at a time so they don't clump together. Flip the chicken in the pan, keeping it jumping in the air until lightly golden.
Add the white wine, garlic, bay leaves and capers and 'jiggle' the pan as the wine bubbles away to a few spoonfuls. Add the lemon juice, salt, pepper and parsley leaves, and jiggle for a few more seconds until the chicken is coated in a creamy lemon sauce.
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