Chicken Picatta

• 900 g chicken fillets, skinless and boneless, butterflied for thinner pieces
• Salt and pepper to taste
• 4 teaspoons The Spice Club Italian spice mix
• 120 g flour
• 10 tablespoons unsalted butter
• 4 tablespoons extra virgin olive oil
• 1 shallot, finely chopped
• 1 tablespoon minced garlic (from 4-6 cloves)
• 360 ml chicken stock
• 1 teaspoon lemon zest (from 1 lemon), plus extra to taste
• 1 tablespoon fresh lemon juice
• 2 tablespoons capers, drained
• Fresh parsley, chopped, optional

Step 1: Preparing the chicken

• Season the chicken fillets with salt, pepper and The Spice Club Italian spice mix.
• Dredge the chicken fillets in the flour, making sure they are well coated on all sides. Shake off excess flour.

Step 2: Fry the chicken

• Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat.
• Add the chicken and cook for 3-4 minutes on each side, or until golden brown and cooked through. Fry the chicken in batches if necessary. Remove the chicken from the pan and set aside.

Step 3: Make the sauce

• Add the remaining 2 tablespoons of olive oil to the same pan. Add the chopped shallot and garlic and fry for 2-3 minutes until soft.
• Pour in the chicken stock and stir well, making sure to loosen any browned bits from the bottom of the pan. Bring to boil.
• Add the lemon zest, lemon juice and capers. Simmer for 5 minutes until the sauce has thickened slightly.

Step 4: Combine the chicken and sauce

• Add the fried chicken back to the pan and spoon the sauce over it. Let the chicken simmer for a few minutes to allow the flavors to blend.

Step 5: Serve

• Remove the pan from the heat and add the remaining 8 tablespoons of butter, stirring until the butter is completely melted and the sauce is creamy.
• Garnish with chopped parsley and extra lemon zest to taste.
• Serve immediately.