Chicken Piccata recipe

Chicken Piccata (Feel free to Like and follow me if you want to see more.)
1. Butterfly two chicken breasts, season with sea salt and black pep, then flatten lightly with a mallet of some sort
2. Lightly dust the fillets with flour seasoned with garlic powder
3. Add a few tbsp of olive oil to a medium-high pan, along with 2 knobs of unsalted butter
4. Once sizzling, lay your chicken breasts in and allow to brown untouched for 3 mins
5. Flip, then add in another knob of butter and baste for 2 more mins or until nicely browned, then set aside
6. In the same pan, throw in one finely diced shallot, 2 cloves minced garlic and 2tbsp of capers
7. Cook till fragrant ~1 min, then deglaze with around 200ml of dry white wine
8. Let this simmer and reduce by half, then add in 350ml of organic chicken stock and the juice of half a lemon
9. Let it reduce slightly (the flour will help thicken the sauce), then lower the heat and add your chicken back in
10. Finish cooking and basting the chicken for around 4 mins on a gentle simmer, then throw in a handful of chopped parsley and 4 knobs of cold unsalted butter - meld together till incorporated and creamy
11. Serve with plain or risotto rice and spoon over the sauce - I used risotto rice and fried it with shallots, garlic, red chilli, rosemary, lemon zest and thyme before cooking in chicken stock