Method

• 1.
  Place each chicken breast between two sheets of plastic wrap, and use a meat mallet or pestle to flatten to the height of a $2 coin, it should be very thin and almost breaking up.
• 2.
  Tear the chicken into small pieces with your fingers, roughly 2cm x 4cm. Transfer to a bowl and toss lightly in the flour.
• 3.
  Heat the olive oil and 1 tablespoon butter in a large heavy-based frying pan. When hot, add the chicken, in batches so they don't clump together. Add the garlic and bay leaves and cook, tossing for 3-4 minutes until lightly golden on both sides.

• 4.
  Remove the pan from the heat and add the white wine, capers, sea salt and freshly ground black pepper, then return to high heat and let the wine reduce, keeping the pan moving. When there is only a little wine left, add the remaining tablespoon of butter, lemon juice and parsley leaves, shaking the pan until the sauce comes together and looks creamy.
• 5.
  Serve immediately with lemon wedges, wilted English spinach and mashed potato, if desired. Alternatively, serve with steamed rice or buttered noodles.