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A really simple Italian way with chicken that uses butter, white wine, lemon juice and capers to create a wonderfully rich and sharp sauce. Here it’s made into a full meal with green beans, spinach and al dente linguine
Place the chicken between two sheets of baking parchment and bash gently with a rolling pin to flatten out until they are between 1/2 cm - 1cm thick.
Cook the pasta in boiling salted water for 10-12 minutes until al dente, drain and return to the pan wit 1-2 tablespoons of the cooking water. Blanch the green beans in boiling water for 2 minutes, then drain and cool under cold water.
Meanwhile, mic the flour and Parmesan in a dish and season generously with salt and pepper.
Put the oil and about two-thirds of the butter in a large frying pan and place over a medium-high heat until the butter is foaming. Dredge the chicken breasts in the seasoned flour on all sides, add to the pan, in batches if necessary, and fry for 3-4 minutes each side, or until golden brown and cooked through. Transfer to a plate and keep warm while you finish the dish.
With the pan still over a medium heat, pour in the white wine, lemon juice and capers and bring to a steady simmer. Continue to bubble away for a couple of minutes until reduced by half, then whisk in the last of the butter.
Add the beans and spinach to the pan and allow the spinach to wilt and the beans to warm through, then add the pasta and toss well. Serve the chicken , pasta and sauce with a good sprinkle of parsley.
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