It’s really quick and easy to make and an impressive meal in anyones books. You can use this sauce with fish or veal as well so keep it handy.

What you need

4-6 chicken breasts
60g butter
1/4 cup flour seasoned with salt and pepper

Sauce

3 tablespoons flour
3 tablespoons butter
1/2 Cup white Wine
Juice of 1 large lemon
80ml chicken stock
3 tablespoons Capers
Palm full of chopped parsley
Salt and Pepper to taste

The process

Take each chicken breast, place it between some cling film and give it a good pounding with a mallet or rolling pin until it is about 1 1/2 times its original size.

Coat each breast with the seasoned flour and fry in butter on a low to medium heat until they are nicely browned. Remove and set aside.

Now take clean pan, add the wine, stock and wine and bring to a gentle simmer.

Mix the flour and the butter together add to the liquid and whisk constantly until the butter mixture has completely dissolved and beginning to thicken. Add the chicken breasts to the sauce and Simmer for a further 3 minutes until the breasts are completely cooked through.

Remove from the heat, add the capers and parsley, give it a good stir, taste season with salt and pepper if needed, stir and serve over some butterfly pasta.