Slice the chicken breasts into thin escallopes with a sharp knife. My tip is to use partially frozen chicken breasts which makes slicing thinly very easy.

Lay the slices of breasts out on a board and season both sides liberally with salt and pepper. Sprinkle some plain flour over the breasts and pat each side with the flour.

Heat the olive oil and butter in a large frying pan to medium heat. Lay the breast slices in a single layer and fry gently until browned on one side, about 3-4 minutes, then flip them over and cook them for another 3-4 minutes on the other side. You may need to do this in batches depending on the size of your frying pan, adding extra oil and butter if necessary. Remove the chicken from the pan onto a plate and set aside.

Place the pan back on the heat and add the lemon juice and water, scraping any residue from the bottom of the pan. Add the capers and the chicken back to the pan with the sauce. Turn the chicken over in the sauce a few times to evenly coat. Let the chicken bubble in the sauce for a minute or two until the sauce has thickened slightly. Serve topped with freshly chopped parsley and your choice of vegetables.

Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.