Fruit for thought

Whether you prefer sweet or savoury, make the most of luscious lemons and juicy cherries with these delicious recipes

Lemony chicken piccata

SERVES 4

Ingredients

4 skinless chicken breasts Salt and pepper
140g butter, separated
50ml oil 250g flour
1 garlic clove, chopped
100ml white wine
100ml chicken stock Zest of
1 lemon, plus lemon wedges to serve 
1 tbsp lemon juice
2 tbsp capers Handful of parsley, freshly chopped

1. Cut each chicken breast in half, slicing through horizontally to create two thinner pieces. Place the slices between two pieces of baking parchment and pound until they're about 1.5cm thick. Season, cover lightly and set aside for 30 minutes to an hour.

2. When you're ready to cook, heat a heavy-based frying pan over a medium-high heat then add 40g of the butter, and the oil. Put the flour into a shallow bowl, then dredge each chicken cutlet in the flour, shaking off the excess. When the pan is hot and the butter begins to sizzle, place the cutlets in, ensuring you don't overcrowd the pan - cook them in two batches if you need to. Cook for 3-5 minutes, waiting patiently before flipping them.

3. Once they are crisp and golden brown, and release easily from the bottom of the pan, transfer to a plate.

4. Add the garlic and let it sizzle briefly, but before it browns, add the white wine.

5. Bring the liquid to the boil and let it reduce until it is nearly evaporated. Add the stock and, with a spatula, scrape and lift any browned bits from the bottom of the frying pan.

6. Add the lemon zest, juice, capers and the remaining butter, swirling them around to form a glossy emulsion. Place the cutlets back into the pan, spooning the sauce over each piece until they are warmed through.