Cut the chicken breasts through the middle lengthwise to open them out like a book. Put them between 2 pieces of plastic wrap and pound them out with a mallet or rolling pin until 1 centimeter thick.

Heat 1 tsp. oil in frying pan. Fry the flattened chicken breasts for 4 minutes on each side until golden brown and cooked through. Remove from pan, season and leave to rest under foil.

Add the capers and garlic and fry for 1 minute, then add the lemon juice, zest and stock. Simmer for a few minutes until the sauce thickens slightly.

Add the chicken back to the pan, with the lemon slices and parsley, and spoon over the sauce. Serve with green salad and cauliflower rice. (Optional)