Instructions: Dust each chicken breast with the seasoned flour and fry over a moderate heat in half the butter and the oil to brown on both sides.

Keep warm.

In the same pan melt the remaining butter.

Add the herbs garlic chilli and the rind and juice of the lime stock and white wine.

Return the chicken to the pan and poach for about 10 minutes until it is cooked.

Season with salt and serve with the sauce.

The combination of poached meat and herbs makes a truly delicious dish for the summer which isnt too heavy and may be enjoyed with Insalata di Fagiolini (qv). As in many other cases where pale meat is used more fantasy is required in your use of herbs and flavuouring to give a tasy result.

If you cut the breast in strips from where it meets the bone in the shape of an octopus the greater surface area means more flavour can be absorbed and the cooking time is reduced.

Serves 4

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