Italian-Style Lemon Chicken

Step 1: Place 1 piece of chicken between 2 sheets of plastic wrap and using a meat mallet of rolling pin to gently pound until thick and then repeat with the remaining chicken breast fillets.

Step 2: Heat a large flameproof roasting pan over high heat and melt 20 grams of the butter in the pan and then add the chicken to the pan and cook for 2 minutes each side or until the chicken is golden brown and just cooked through and transfer the chicken to a large heatproof plate and cover with foil to keep warm and then reduce the heat to medium.

Step 3: Place remaining but in the pan and cook, stirring, for 2 to 3 minutes or until the butter melts and is golden brown and then add the garlic and capers to the pan and cook for 1 minute or until the capers are crisp and then add the lemon zest and lemon juice and stir to combine.

Step 4: Return the chicken and any juices to the pan and cook, turning occasionally for 2 minutes or until the chicken is cooked through and the sauce thickens slightly.

Step 5: Meanwhile, place the tomato, onion, olives and fetta in a bowl and gently toss to combine.

Step 6: Sprinkle the chicken with the tomato mixture and parsley and serve immediately.