Italian Lemon Chicken

Butterfly each chicken breast by slicing horizontally almost all the way through and opening it out like a book, then place between two sheets of cling film and pound gently with a rolling pin to an even thickness of about 1cm. This ensures even cooking and a tender result. Season both sides generously with salt and white pepper. Spread the flour on a plate and dredge each breast lightly on both sides, shaking off any excess — a thin, even coating is all you need.

Heat the olive oil and half the butter in a large, wide frying pan over medium-high heat. When the butter foams and begins to subside, add the chicken breasts in a single layer — do not crowd the pan; cook in two batches if needed. Fry for 3–4 minutes per side until deeply golden and cooked through. The internal temperature should reach 74°C (165°F). Transfer to a warm plate and tent loosely with foil while you make the sauce.

Reduce the heat to medium. Add the minced garlic to the same pan and cook for 30 seconds, stirring, until fragrant. Pour in the white wine and let it bubble vigorously, scraping up all the golden bits from the base of the pan — this is where the flavour lives. Add the chicken stock, lemon juice, lemon zest, and capers. Simmer for 3–4 minutes until the sauce has reduced by about a third and coats the back of a spoon lightly.

Remove the pan from the heat and swirl in the remaining cold butter, one piece at a time, until the sauce is glossy and emulsified. Return the chicken to the pan and spoon the sauce over each breast. Scatter the chopped parsley generously over the top. Serve immediately — the sauce will separate if it sits too long over heat. Spoon any remaining sauce from the pan over the chicken at the table.