Use a sharp knife cut the chicken breast in half horizontally. Place a chicken fillet between 2 pieces of plastic wrap and gently pound with a meat mallet or rolling pin until 1 cm thick. Repeat with remaining fillet.

Season chicken with salt and pepper.

Heat the oil in a frying pan over high heat. Add the chicken and cook for 1 1/2 minutes each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Repeat with remaining chicken.

Add the garlic to pan and cook, stiring for 30 second until aromatic. Add the verjuice and cook, stiring for 2 minutes or until reduced by half and thickened slightly.

Remove pan from the heat and stir in the butter, capers and chive.

Meanwhile, cook potatoes in a meduin saucepan of boiling water for 7 minutes or until the potatoes are almost tender.

Add asparagus and cook for 2 minutes until asparagus tender. Drain well.

Add chicken, asparagus and potatoes to sauce, toss to coat.

Divide between serving plates and drizzle with extra sauce.

Enjoy