1. Pound the chicken with a large rolling pin or mallet to tenderise.
2. Dredge the chicken through the flour seasoned with salt and pepper and shake of excess. Set
aside
3. Heat a heavy based frypan over a medium heat and melt butter and olive oil together. Pan fry
the chicken in two batches until golden brown and cooked through. They should only take 3
minutes each side.
4. Set chicken aside on a plate to rest. Add the garlic to the butter and oil and sauté gently for 1
minute.
5. Pour in the stock and reduce until the sauce.
