Step 1

Add the dry thyme to the flour and mix together well.

Step 2

Pound the chicken breasts between two pieces of plastic wrap to about half their original thickness, or using a sharp knife, lay them flat on a cutting board and carefully cut them in half horizontally to create two thin chicken fillets.

Step 3

Dredge the chicken pieces in the flour and thyme mixture. I like to press it on very firmly to get good contact.

Step 4

Heat the olive oil and butter over medium heat in cast iron skillet or non stick pan.

Step 5

When the pan is fully heated add the chicken pieces and cook for about 2 minutes per side or until lightly browned. You don't need a lot of color on the chicken at this point.

Step 6

It is better to cook the chicken in two batches so as not to crowd the pan and risk drying out the chicken. Just hold the first batch in a warm oven while you cook the second.

Step 7

Remove the chicken from the pan and quickly add the minced garlic.

Step 8

Cook for only a minute before adding the chicken stock, lemon zest and juice,honey, pinch of salt and pepper and capers.

Step 9

Stir in well before returning the chicken to the pan to coat it in the sauce and cook for just a couple of minutes more until the chicken is heated through.

Step 10

Taste the sauce to see if it needs a final seasoning.

Step 11

Serve immediately with a sprinkle of Italian parsley on top.