Categories: December

Ingredients

• 3 x 150g skinless boneless chicken breasts
• 2 tbsp plain flour
• 2 tbsp olive oil
• 1 tbsp butter
• 1 garlic clove, crushed
• 4 bay leaves
• 2 tbsp capers, well rinsed
• sea salt
• 125ml dry white wine
• 1 tbsp lemon juice
• handful of roughly chopped flatleaf parsley

Directions

1. Place each breast between sheets of cling film or greaseproof paper and bash flat with a mallet or a rolling pin, as thin as a coin – almost breaking up. Tear the chicken into little rags with your fingers, and toss lightly in the flour seasoned with salt and pepper.

2. Heat the olive oil and butter in a large heavy-based frying pan. When hot, add the chicken, scattering the pieces to avoid them clumping together. Instead of stirring, move the pan over the heat for about 4-5 minutes and flip the chicken pieces until lightly golden, so they jump in the pan.

3. Add the garlic, bay leaves, capers, sea salt and pepper. Add the wine and bubble away, again jiggling the pan like crazy.

4. When there is only a little wine left, add the lemon juice and parsley leaves, and jiggle the pan until the sauce comes together and looks creamy. Serve immediately with rice, noodles or mash, or just a green salad.

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