Chicken Francese

Start by halving the cherry tomatoes, finely slicing the garlic and parsley and picking the basil leaves from the stalk. Add everything to a bowl and set aside.

Slice the chicken breasts widthways into slices about 1.5cm thick and sprinkle them generously with salt.

Set up two plates and add the flour to one and the eggs to the other. Grate the Parmesan onto the eggs and stir well to combine.

Get a large frying pan over a medium heat and add in your olive oil.

Dust the chicken slices in flour, then into the egg mix and coat well. Transfer straight into the hot oil. Depending on the size of your pan you might need to do this in two batches.

Fry the chicken for about 3 mins and then once golden, flip and cook for another minute. Remove onto a tray.

Drain off all but a splash of the oil and add tomatoes, garlic, basil, and parsley and fry for 1 min, then add the wine and let it bubble away until reduced by ¾, then turn the heat down low.

Cut one of the lemons into 5 thin rounds and add them to the pan, then place the chicken back in and squeeze in the juice of the other lemon, along with a splash of water.

Add the cold butter in 4 or 5 chunks and swirl the pan over a low heat so that the butter emulsifies into the sauce and becomes creamy. It should be just bubbling very gently. Plate up the chicken and spoon the sauce and tomatoes over.