• 3 chicken breasts, pounded to 1.5sm thickness
• salt and black pepper
• Plain flour for dredging
• Olive oil
• 150ml white wine
• Juice of half fresh lemon
• 75ml chicken stock
• 3 tablespoons cold unsalted butter, cut in 1/4-in slices
• 2 tablespoon fresh Italian parsley, chopped

Cut chicken breast in three parts. Pound to 1/1.5cm between some cellophane or using a a ziplock bag. Season the scaloppine with salt and pepper. Dredge in plain flour, dust off the excess. Heat olive oil in pan and cook the check both sides for about 4 mins each. Remove chicken to plate.

Deglaze the pan with the wine. Add lemon. Then stock. Reduce down a bit. Over a gentle heat, add the cold butter and swirl the pan to form the emulsion of the butter sauce.

Put the chicken back in pan, turning each piece to cover it in sauce. Sprinkle with parsley. Server with risotto or saute potato and a green vegetable.