This quick-as-a-flash chicken is really tasty. We like to serve it with green beans and rosemary roasted potatoes, but it's just as nice with salad.
Flatten the chicken breast with a meat mallet or rolling pin between two sheets of cling film. Fry the chicken in the olive oil for three minutes each side.
Add the lemon juice and salt and pepper. Add the white wine and reduce for 30 seconds.
Coat the knob of butter in flour, and drop in the mixture to thicken. Remove the chicken and serve with green beans.
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