Butterfly two chicken breasts, season with sea salt and black pepper, then flatten lightly with a mallet of some sort
Lightly dust the fillets with flour seasoned with garlic powder
Add three tablespoons of olive oil to a medium-high pan, along with 2 tablespoons of unsalted butter
Once sizzling, lay your chicken breasts in and allow to brown untouched for 3 minutes
Flip, then add in another tablespoon of butter and baste for 2 more minutes or until nicely browned, then set aside
In the same pan, throw in the finely diced shallot, minced garlic and capers
Cook until fragrant ~1 min, then deglaze with around 200ml of dry white wine
Let this simmer and reduce by half, then add in 350ml of chicken stock and the juice of half a lemon
Let it reduce slightly (the flour will help thicken the sauce), then lower the heat and add your chicken back in
Finish cooking and basting the chicken for around 4 minutes on a gentle simmer, then throw in a handful of chopped parsley and 3 tablespoons of cold unsalted butter - meld together until incorporated and creamy
Serve with a mix of wild and brown rice
