Take 2 chicken breasts, remove the tenders and vein. Then butterfly the breasts all the way through so you have 4 pieces.

Cover with cling wrap and pound the breasts very lightly with a kitchen hammer until you have an equal thickness all the way around.

Season the breasts with salt and pepper. Then coat with a thin layer of flour.

Heat a stainless-steel pan with 3 tbsp of olive oil to a 300 degrees F.

Fry the chicken until golden brown on one side. Turn the chicken over and add 3 tbsp of butter.

Now add 3 tbsp of chopped garlic to the pan.

Baste the chicken with the garlicky butter in the pan and  when golden brown on each side, remove to a rack and let rest.

Now turn down the heat of the pan to a low simmer. Add juice of ½ a lemon to the pan. Then add the chopped rosemary. Give it a stir and then add the Black Garlic through Garlic a press.

Then add a tbsp of flour to thicken and stir until dissolved.

Now add the chicken stock and stir until silky smooth.

Then put the chicken fillets back into the sauce and sauté for 2 minutes on each side.

Now sprinkle the capers over the chicken breasts evenly and remove for plating.

Serve with Linguine pasta, Zucchini squash and colored carrots

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