Take 250g chicken breasts and pound till very thin. Cut into smaller cutlets.

In a large plate sprinkle 2tbs flour, and dredge the cutlets in the flour.

Heat a large skillet over medium/high heat. Add 1tbs butter* and 1/2tbs rapeseed oil. Cook the cutlets till golden (about 3 minutes on each side).

Remove the chicken cutlets to a plate, lower the heat and add 1 tbs butter, 1 large shallot, finely chopped, stir and cook for one minute till translucent. Add 1 large garlic clove, finely chopped. Stir and then add 125ml chicken broth and the juice of 1 lemon. Let bubble, stirring occasionally and let reduce for 3 minutes. 

Turn off the heat, and stir in 60ml of cream*, and 1tbs wholegrain mustard. Sprinkle with 2tbs baby capers.

* The butter can be replaced by a vegetable spread and the cream by soy or almond  cream