Chicken Piccata (Lean)

Method

1. 1Pound chicken cutlets to even 1cm thickness; salt and pepper both sides; dust in flour.
2. 2Heat olive oil in a wide skillet, brown quickly cutlets 3 minutes each side till deeply golden; remove.
3. 3Add garlic to the pan, cook 30 seconds (don't brown).
4. 4Pour in wine, scrape the pan, cook down 90 seconds; add stock, lemon juice and capers.
5. 5Gently bubble 3 minutes, stir in butter for sheen.
6. 6Return chicken to coat with sticky liquid in the sauce 1 minute; scatter parsley — bright, lean, restaurant-grade.