Pan Fried Lemon Chicken

1. Pop the chicken between two pieces of baking paper and bash it nice and thin. Do this one at a time. You want it just under 1 cm thick. Place into a large dish and add lemon juice, olive oil and plenty of salt and pepper. Turn the chicken in the dressing and leave for 10 minutes to tenderise and come to room temperature.
2. Heat a large non-stick frying pan over a high heat. Add the chicken and cook for 6-8 minutes until golden, turning every 2-3 minutes so it doesn’t burn. To help get an even colour, give the chicken a gentle squeeze with spatula. Once cooked, remove from the pan and set to one side on a warm plate.
3. Add the wine to the pan and mix well to get all the chicken bits off the bottom. Cook for 2-3 minutes until thick and bubbling. Turn the heat off and add the butter and plenty of salt and pepper. Stir together until you have a glossy sauce. Spoon over the chicken and serve immediately.

Serves 2

2 chicken breasts
1 tbsp olive oil
The juice of ½ a lemon
100ml white wine or stock
20g butter
Salt and pepper