Chicken Scallopini with Baby Broad Beans, Artichokes, Lemon & Capers

Method

Place a chicken breast on a chopping board and put your hand flat on top. Use a sharp knife to cut the breast horizontally to create 2 thin slices. Cover the chicken with baking paper and use a rolling pin or mallet to bash until about ½ – 1cm thick all over. Repeat with the other breast. Season and set aside.

On a plate mix together the flour, grated cheese and a pinch of pepper. Dredge each piece of chicken through the flour until evenly coated on both sides.

In a small bowl mix together the lemon juice, half the zest, capers and garlic. Set aside.

Heat a good drizzle of oil in a pan with the butter in a large frying pan over a medium-high heat. When foaming add the chicken and fry for 2-4 minutes on each side (depending on how thick your chicken is) until they form a golden crust, cooking in batches if needed. Remove from the pan and set aside.

Reduce the heat to medium and add the artichokes to the pan. Cook for a minute, stirring. Pour in the wine and let it bubble away for a minute to reduce and deglaze the plan, scraping the bottom of the pan to release any flavour. Stir in chicken stock, lemon and caper mixture and a grind of pepper. Simmer for two minutes to reduce the stock. Reduce the heat to low, add the broad beans and stir in the cream (if using). Return the chicken back to the pan. Simmer for 2-3 minutes or until the chicken has cooked through. Check for seasoning. Scatter over the parsley and lemon zest to serve.