Start by mixing up the topping

Cup of Yum
1. Finely chop the tomato and red onion and place in a non-metallic bowl.1 large tomato½ red onion
2. Slice the olives and add them to the bowl.⅓ cup / 50 g olives
3. Add in the parsley, extra virgin olive oil and sprinkle over the salt.¼ cup fresh chopped parsley2 tbsp extra virgin olive oil½ tsp salt
4. Stir gently and set to one side.

To fillet the chicken

1. Lay your chicken breasts flat on a chopping board.2 large chicken breasts
2. Use a large sharp knife to cut sideways through the breast, keep the knife parallel to the chopping board and continue to cut through the chicken breast until you have two cutlets.
3. Repeat with the second chicken breast.

To cook the chicken

1. Heat a large skillet or shallow casserole over high heat.
2. Add in the olive oil and butter.1 tbsp olive oil1 tbsp butter
3. Season the chicken on both sides with salt then fry for 2 minutes on each side. Remove the chicken from the pan, and tent the plate with foil. salt

Make the sauce

1. Reduce the heat to medium then add the butter to the pan.3 tbsp / 55 g butter
2. Add the sliced garlic, capers, and zest of the lemon.3 garlic cloves¼ cup / 50 g drained capers1 lemon
3. Stir gently then add the chicken broth to the pan.⅓ cup / 80 ml chicken broth
4. Turn the heat up and simmer for 2-3 minutes.
5. Return the chicken (and any juices that have collecteto the pan along with 2 tablespoons of lemon juice.1 lemon
6. Heat for a minute then remove the pan from the heat.
7. Top with the tomato mixture, pouring over the juice from the bowl.
8. Dot the top of your chicken with spoonfuls of the ricotta, and serve with black pepper and a little extra parsley.¼ cup / 60 g creamy ricotta flat-leaf parsley black pepper