Chicken Piccata

Directions

1. Fire up the Heat
   Set your oven going to 200°C (or 180°C fan). The goal is to make golden, crisp potatoes, so give it a few minutes to reach the full temperature.
2. Roast The Potatoes
   Arrange the potatoes in a roasting tin and drizzle over about 30 ml of olive oil. Give them a shake to make sure they’re all lightly coated and glossy. Add some seasoning – we went for chicken salt, sea salt, and a hint of rosemary. Once the oven’s ready, slide in the tin of potatoes. Set two timers: – 20 minutes to remember to flip them, – 40 minutes to stop roasting.
3. Preparing The Chicken
   Slice the chicken breasts into cutlets, approx. 1–2 cm thick. In a shallow bowl, mix flour with a generous pinch of salt and pepper. Coat each piece of chicken in the flour, then shake off the excess.
4. Cooking The Chicken
   Melt two-thirds of the butter with the olive oil in a large pan over medium–high heat. When the butter starts to foam, add the chicken and cook for 3–4 minutes per side until browned. Remove the chicken and set aside.
5. Build The Sauce
   Take the pan off the heat for a moment. Pour in the lemon juice and white wine (or chicken stock if you prefer something softer). Scrape up all the golden bits from the bottom of the pan. These will add flavour. Stir in the capers and chopped parsley. Put the pan back on the heat and let it bubble gently. Taste and tweak the seasoning however you like. Return the chicken to the pan and let everything simmer for 5–10 minutes. Add the last of the butter and whisk it in until the sauce turns glossy and slightly thickened.
6. Service!
   Assemble the chicken on a plate and spoon the sauce all over. Finish with a little extra parsley and a few lemon slices. Serve alongside your roast potatoes and a crisp side salad.