Brilliantly simple. The capers and lemon really zing.
1 tablespoon olive oil
25 g unsalted butter
4 chicken breast fillets, each weighing about 150g, flattened with mallet
Fry chicken gently for about 15 minutes until cooked and golden.
Transfer chicken to warm plate and keep warm.
Finely grated zest of 1 lemon
Juice of 1 lemon
Stir the lemon into the pan in which the chicken was fried, dislodging the sediment.
1 tablespoon capers, preferably salt packed
Add the capers to the sauce.
Bring sauce to the boil.
Pour sauce over chicken.
Salt and freshly ground black pepper