Floured chicken breast, fried with butter and olive oil with a tangy caper and lemon drizzle.
Place the potatoes in cold, salted water. Bring to a boil then simmer for around 20 min or until tender. Cut the spring onions into thin rings.
When the potatoes are done - drain and crush lightly with a fork or potato masher. Add the spring onions, butter and salt. Mix well.
Place the chicken fillets between 2 sheets of cling film. Using a meat hammer or rolling pin, gently, flatten until quite thin.
Grate the Parmesan and add to the flour, together with the salt. Mix well then place in a shallow tray. Dust both sides of the chicken breast and coat well and set aside.
Zest and juice the lemon keeping separate. Peel and finely chop the garlic. Pick and roughly chop the parsley. Drain and rinse the capers.
Place a shallow frying pan on a medium heat. Add the olive oil.
Place the chicken in the pan and cook gently until brown on one side. Turn the chicken then add the butter. Continue cooking over a medium heat until done. This should only take a couple of minutes (Providing the chicken is thin enough). Remove the chicken from the pan and place on kitchen paper to absorb excess fat.
Add the garlic and lemon zest. Cook for 30 seconds before adding lemon juice to taste. finally add the chopped parsley and swirl the pan around to mix everything well.
Using a steel ring, place a small amount of crushed potatoes on a plate. Top with the cooked chicken. Finish with a spoonful or two of the caper and parsley pan juices and a neat pile of watercress.
«Use the green parts of the spring onion as they are particularly delicious with the potatoes.»