4chicken breast fillets (about 180gm each)2cloves of garlic, finely chopped1 tbspchopped rosemary1 tbspolive oil2 tbspsalted capers, rinsed and drained150 mldry white wine10 gmbutter, optionalTo serve:roasted chat potatoes and steamed baby green beans
Cut each chicken breast in half horizontally, then cover with a sheet of plastic wrap and, using the flat side of a meat mallet, flatten until 5mm thick. Combine chicken, garlic, 3 tsp rosemary and 1 tbsp olive oil in a ceramic or glass bowl, season to taste, then cover and refrigerate for at least 15 minutes.
Heat a heavy-based frying pan over high heat until hot, add oil to coat base and cook chicken for 2 minutes on each side, then remove and set aside. Add capers and remaining rosemary to pan and cook for 1 minute, then add wine, scraping bottom of pan to remove any cooked pieces, and simmer for 2-3 minutes or until slightly reduced and syrupy. Stir in butter, if using, and cook for another minute or until mixture thickens and is glossy. Return chicken to pan and cook for 1 minute or until warmed through.
Serve chicken paillards drizzled with sauce, with roast chat potatoes and steamed baby beans to the side.