Ingredients

• You will need Serves 4

• 600g x Chicken breast - sliced across then lightly flattened for even cooking

• 2 x Medium Leeks, washed and sliced. Shallots would also work nicely.

• 4 x Tablespoons butter - divided

• Plain flour

• Olive oil

• 1 x Cup best chicken stock - really important - home made style. Avoid over salted cardboard stocks

• 3 x Medium large garlic cloves - minced

• 2 x Tablespoons capers - chopped and rinsed to remove excess salt

• 1 x Cup flat leaf parsley - finely chopped, ready for sauce

• 2 x Tablespoons lemon juice

• 4 x Tablespoons freshly grated parmesan cheese

• Salt to your taste or special diet

Preparation

Method

Pat the chicken dry then lightly cover the chicken with the plain flour and season with salt and black pepper

Then in a medium hot pan add 2 x tablespoons of the butter and a little olive oil and brown the seasoned chicken on all sides and set aside.

Next, in the pan, add the leeks using the remaining butter and garlic with a little more olive oil and fry down until nicely caramelised and soft.

Now add the chicken stock to deglaze the pan, stir well then add the capers and stir again.

Return the chicken to the pan, cover with the sauce and cook over a medium heat, stirring a couple of times, until the chicken is firm but not over cooked - about 15 minutes then add the parsley, stir then sprinkle with the parmesan and serve.

Comments: Mushrooms would work well with this recipe. Add after the leeks have caramelised