1. Zest and juice the lemons, then set aside.

2. Heat 80g butter in a saucepan on a low heat. Add half the eschalots, half the garlic and 1/2 tsp salt. Sauté until softened. Add orzo, thyme and 1 tsp lemon zest and cook for 2 minutes. Add 4 cups of stock, 1/4 cup at a time, waiting until each portion is absorbed before adding the next (you may not need all 4 cups).

3. Continue cooking, stirring often, until the orzo is tender, about 30 minutes.

4. Add crème fraîche and simmer for a few minutes. Remove from heat and stir in 1 tbsp lemon juice, grated parmesan and freshly ground black pepper.

5. Butterfly the chicken breasts. Coat in well-seasoned flour. Place 2 tbsp oil in a frypan over medium heat. Add half the chicken to the pan and, without moving pieces, cook for 2-3 minutes until lightly browned on one side. Repeat on other side. Transfer to a plate, cover with foil to keep warm. Repeat with remaining chicken.

6. For the sauce, use the same frypan to sauté remaining garlic and eschalots on a low heat, scraping up the browned bits in the pan. Once eschalots are translucent, add wine, simmer for a minute, then add remaining stock. Add capers and 1/4 cup lemon juice, and reduce by half (about 5 minutes).

7. Remove from heat and swirl in remaining butter. Stir through parsley and add a good grind of pepper.

To serve: Place risotto and chicken on four plates. Spoon over caper and lemon sauce.