Chicken cooked in wine with capers

SERVES 4

Ingredients:

4 skinless boneless chicken breast halves (preferably free-range), about 7oz (200g) each

1 tbsp all-purpose flour

1–2 tbsp olive oil

2/3 cup dry white wine

2/3 cup hot chicken stock

handful of capers, rinsed, gently squeezed dry, and coarsely chopped if large

handful of flat-leaf parsley, finely chopped

sea salt and freshly ground black pepper

Method:

1 Sandwich the chicken breasts between 2 large sheets of plastic wrap, and pound with a meat mallet or the side of a rolling pin until thin and an even thickness. Lightly dust each one with flour.

2 Heat the oil in a large heavy frying pan over high heat. Cook the chicken breasts two at a time, for 6–8 minutes, turning once, until golden. Remove from the pan and set aside on a plate to keep warm.

3 Pour the wine into the pan, and increase the heat. Let bubble for a few minutes, scraping up any bits from the bottom of the pan with a wooden spoon, until the alcohol has evaporated. Now pour in the stock and boil for about 5 minutes until the sauce has reduced and slightly thickened. Add the capers, taste, and season if needed.

4 Return the chicken to the pan, heat through for a few seconds, then sprinkle with the parsley. Serve immediately with crusty bread.

Chicken cooked in wine with capers