Chicken escalopes with lemon

1 Slice the chicken into four thin steaks. Place the flour on a plate, season, add the chicken and turn until thoroughly coated.

2 Heat a large non-stick frying pan, add the oil, add half the chicken and cook over a high heat until nicely coloured, adding a knob of butter as you cook and turn. Keep warm and repeat with the remaining chicken. Set aside.

3 To make the sauce, add the rosemary to the pan along with the remaining butter, lemon juice and slices. Add a splash of water and simmer until you have a smooth sauce. Check the seasoning, return the chicken to the pan to coat and serve straight. Lovely with mash and greens.