Chicken Scallopini with Baby Broad Beans, Artichokes, Lemon & Capers - Ainsley Harriott

Ingredients

• 2 large chicken breasts, skinless
• 40g plain flour
• 20g finely grated Parmesan or pecorino cheese
• 2 lemons, juice and zest
• 2 tbsp small capers, rinsed and drained
• 2 garlic cloves, minced
• olive oil, for drizzling
• 30g butter
• 140g artichoke hearts, drained and quartered
• 100ml dry white wine
• 150ml chicken stock
• 150g baby broad beans (fresh or frozen), blanched and any tough skins removed
• 3 tbsp double cream (optional)
• 2 tbsp fresh parsley, chopped
• sea salt and freshly ground black pepper