Ingredients

• 1/4 cup plain flour
• 4 small chicken breast fillets
• 2 tablespoons extra virgin olive oil
• 40g butter
• 2 eschalots, thinly sliced
• 1 garlic clove, crushed
• 1 teaspoon fresh lemon thyme leaves, plus extra to serve
• 1 cup Massel salt reduced chicken style liquid stock
• 1/4 cup lemon juice
• 300ml Bulla Cooking Cream
• 1 small lemon, thinly sliced
• 2 tablespoons drained baby capers, rinsed
• 1 tablespoon chopped fresh flat-leaf parsley leaves
• Mashed potato, to serve
• 200g steamed green beans, to serve

Method

• Step 1 Place flour in a large snap-lock bag. Season with salt and pepper. Place chicken in snap-lock bag. Seal bag. Shake to coat chicken in flour.
• Step 2 Heat 1/2 the oil and 1/2 the butter in a large frying pan over medium-high heat. Add chicken to pan, shaking off excess flour. Cook for 4 to 5 minutes each side or until browned. Transfer to a plate.
• Step 3 Add remaining oil and remaining butter to frying pan. Add eschalot, garlic and thyme. Cook, stirring, for 2 to 3 minutes or until eschalot has softened. Add chicken stock, lemon juice and cream to pan. Season with salt and pepper. Stir to combine. Bring to a simmer. Return chicken to pan. Reduce heat to low. Simmer, uncovered, for 10 to 12 minutes or until chicken is cooked through and sauce has slightly thickened.
• Step 4 Add lemon slices to pan. Remove from heat. Sprinkle with capers, parsley and extra thyme. Serve with mashed potato and steamed green beans.