Add the flour, paprika, garlic granules, salt and pepper, into a bowl and mix it until it’s well combined.

Cut the chicken in half lengthways to give 4 thinner fillets. Coat the chicken in the seasoned flour.

Heat a little bit of butter with some cooking oil in a large frying pan over a medium to high heat. Cook the chicken until it’s golden on both sides, then remove it from the pan and set aside.

In the same pan, add the finely diced onion and cook until it softens.

Once soft, add the garlic and cook for a further minute before pouring in the white wine.

Bring the wine to the boil, then get the chicken back into the pan. Reduce the wine by half then turn off the heat.

Add in the butter, capers, the zest and juice of the lemon, and the chopped parsley and stir well until you have a glossy sauce.

Taste for seasoning then serve it with your chosen side/s and enjoy.