Chicken Piccata with Lemon Butter Caper Sauce

Step 1: Cut each chicken breast into 3 pieces. Place each piece between two pieces of cling wrap or paper and pound to 1/2 cm / 0.2-inch thickness.

Step 2: Drizzle the chicken with 1/2 tbsp olive oil and spread it over both sides with your fingers.

Step 3: Mix the flour, Parmesan, salt and pepper in a shallow dish. Coat the chicken, pressing the mixture on so it adheres, then shake off the excess.

Step 4: Heat the olive oil in a large skillet over medium-high heat. Add the butter and let it melt.

Step 5: Place 3 pieces of chicken in the skillet. Cook for 3–4 minutes, until golden, then turn and cook the other side for 1 minute. Transfer to a plate and repeat with the remaining chicken.

Step 6: Pour out and discard the excess fat in the skillet, then quickly wipe it with paper towels; there is no need to clean it thoroughly.

Step 7: Keeping the heat at medium-high, add the wine. Let it simmer rapidly until reduced by half, about 3 minutes.

Step 8: Add the lemon juice and simmer for 1 minute.

Step 9: Reduce the heat to low. Add the cubed butter and swirl the pan to melt it without letting it become foamy. The sauce should be glossy, translucent and slightly thickened.

Step 10: Stir in the capers and parsley. Serve the chicken with the sauce, sprinkled with extra parsley if desired.