Chicken With Wine and Capers
1 tbsp olive oil
25g/1oz/2 tbsp butter
4 small boneless, skinless, chicken breasts
125ml/4fl oz/½ cup white wine
2 tbsp capers
grated zest and juice of 1 lemon
2 tbsp chopped fresh tarragon
salt and ground black pepper
cooked noodles to serve
1 Heat the oil and 1 tbsp butter in a frying pan set over a medium heat. Add the chicken breasts and then cook for 8–10 minutes on each side until cooked through. Transfer to a warmed plate, then cover and keep warm.
2 Add the wine and capers to the pan. Bring to the boil, then reduce the heat and simmer gently for 5 minutes until the wine is reduced by half. Add the lemon zest and juice and the remaining butter and stir in the tarragon. Season to taste with salt and pepper.
3 Divide the chicken among four warmed plates, pour the sauce over the top and serve immediately with noodles.