Chicken Piccata

Place a chicken breast between two sheets of cling film and 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. Heat a quarter of the butter in a large pan over medium-high heat and cook the chicken for 4 minutes on each side or until golden brown. Transfer to a plate and set aside.

Add the remaining butter to the pan and cook, stirring, for 2-3 minutes or until the butter melts and turns a golden brown colour. Add the capers to the butter and cook for 1 minute. Stir in the lemon juice and half of the lemon zest, then add the cooked chicken and any accumulated juices back into the pan. Cook, turning occasionally, for 2-3 minutes or until the chicken is cooked through and the sauce has thickened slightly.

To serve, sprinkle with parsley and the remaining lemon zest.