Cut each chicken breast into 3 parts. Then, place them between 2 sheets of plastic food wrap and pound until they are ½ cm or 0.2 inches thick.

Coat chicken with olive oil and spread it evenly.

Mix all-purpose flour and black pepper powder in a plate. Coat the chicken with the mixture and press to make it stick, then shake off the excess flour.

Heat olive oil in a pan over medium heat and melt the butter.

Put the chicken in the pan. Fry for 3 to 4 minutes or until crispy, then flip and cook for another 1 minute.

It is ready to serve with lemon butter pasta.

In a pot, simmer water with TUMIX® Chicken Stock for 3 minutes.

Add lemon juice and simmer for 1 minute.

Reduce the heat, add butter and stir until melted. Make sure it does not foam to keep the sauce glossy, clear and slightly thick.

Add capers and pasta, mix well.

It is ready to serve with picatta chicken.