Chicken Piccata

1. Place a chicken breast between 2 sheets of cling film.

Use a meat mallet, or rolling pin, to gently pound the

chicken until it is approximately 1.5cm thick. Season

well with salt and pepper.

2. Heat 1⁄4 of the butter in a large pan over a medium-high

heat and cook the chicken. Cook for 4 minutes each

side or until golden brown. Transfer to a plate and set

aside.

3. Add the remaining butter to the pan. Cook, stirring, for

2-3 minutes or until the butter melts and turns a golden

brown color.

4. Add the capers to the butter and cook for 1 minute. Add

the lemon juice and half the lemon zest, and mix

through. Now place the chicken and any juices back in

the pan. Cook, turning occasionally, for 2-3 minutes or

until chicken is cooked through and the sauce has

thickened slightly.

5. To serve, sprinkle with parsley and remaining lemon

zest.