- Place a piece of baking paper onto a chopping board. Pop the chicken on top and cover with more baking paper. Bash until ½ cm thick.
- Mix the flour with a huge pinch of salt and pepper. Place the chicken into the flour and cover both sides. Dust off any excess.
- Heat the oil in a non-stick frying pan over a medium heat. Add the chicken and cook for 4-5 minutes a side or until cooked through and really golden. If they colour too fast, reduce the heat a little and keep turning. Divide between two warm serving plates.
- Add the shallots and garlic to the pan. Mix well and cook, stirring regularly, for 3-4 minutes until translucent. Add the capers and a good pinch of salt and pepper. mix well.
- Pour the wine into the pan and mix well. Cook, stirring regularly, 1-2 minutes until the alcohol has evaporated and the wine reduced. Add the stock. Bring to the boil and cook, stirring occasionally, for 3-4 minutes until syrupy. Turn off the heat and chuck in the butter. Mix continuously until melted and you have a glossy sauce. Add the lemon and parsley and mix well. Check the seasoning and add more salt and pepper to taste. Pour over the chicken and serve immediately.
400g thigh fillets
2 tbsp flour
2 tbsp olive oil
2 shallots, finely chopped
4 cloves garlic, thinly sliced
1 tbsp capers
100ml white wine
100ml stock – ¼ cube
½ tsp lemon juice
A small handful of finely chopped parsley leaves
Salt and pepper