2 chicken breasts
2 tsp olive oil
4 tbsp dry white wine
2 tbsp lemon juice
2 1/2 tbsp capers, rinsed of salt or brine
Salt & Pepper
4 tbsp of finely chopped fresh parsley leaves, to garnish
Cut the chicken breasts in half horizontally with a sharp knife and put them between two sheets of cling film. Bash them with a rolling pin until slightly flattened.
Boil the spaghetti for 8-10 minutes and drain once done.
Depending on the size of the asparagus, boil skinny for 2 minutes, average for 5 minutes and large for 7 minutes. Drain once done.
Meanwhile, heat the oil and one-third of the butter in a large, frying pan. Once the butter has foamed, sauté the chicken breasts for two minutes in each side, seasoning as you go, until they are cooked through. You want a good colour on the outside. Transfer the chicken to a platter, cover loosely and keep warm.
Add the wine and the lemon juice to the frying pan and bring the mixture to the boil. Swirl in the rest of the butter, allowing it to melt, then add the capers and parsley. Check for seasoning, you may not need salt. Pour this over the chicken and serve.