*Chicken with Lemon, Parsley and Capers*
Serves 4

If you like tender chicken with lots of flavour you will love this.  The lemon, parsley and capers combine to form a delicious sauce.  This is quick to do and a real favourite around here.  I like to serve this with mashed or boiled potatoes and some haricots verts.

4 boneless, skinless chicken breasts, each one sliced through the middle horizontally
to form two escalopes
salt and pepper
4 TBS flour
4 TBS olive oil
1 fat clove of garlic, peeled and mashed a bit
the juice and zest of one lemon
2 TBS of capers in vinegar, rinsed, drained and chopped
4 TBS finely chopped fresh flat leaf parsley

Season the chicken escalopes lightly on both sides and then dredge them in the flour, patting to help it adhere and shaking off any excess.  Heat the olive oil in a large skillet.  Add the garlic and cook until quite fragrant.   Push the garlic to one side.  Add the chicken slices to the hot oil and brown them over medium high heat on both sides.  Squeeze the lemon juice over all and add the lemon zest, capers and parsley.  Let the lemon juice bubble up, then clap on a lid and remove the pan from the heat.  Allow to sit for several minutes to make sure the chicken is cooked through.  It will be soft and moist and very flavourful.  Taste the sauce and adjust the seasoning if required.  Serve immediately.