This is an adaptation of a classic Italian recipe, but leaves out breadcrumbs and frying in a pan as we are watching our weight at the moment. Goes well with all types of vegetables, but here I served sugar snap peas, which I topped and tailed and then steamed for 6 minutes.

As usual with chicken dishes I always start with the chicken, removing the fat and sinew and for this dish I score the chicken breasts deeply to allow the flavours to infuse the meat. Once done, begin to pre-heat your oven to 190 degrees Celsius and place the chicken breasts in a Dutch oven.
Chop the capers as finely as you can and spread these over the chicken breasts with the juice of the lemon. Add a twist or two (depending on your tastes) of salt and pepper, then put the lid on the Dutch oven and cook in the oven for 19 minutes.

Meanwhile, take the leaves off the flat leaf parsley and chop these reasonably small. Once the chicken is cooked, place the meat on a plate to rest and put the Dutch oven with the juices on the hob on a very low heat. If you steamed vegetables, add 2 tablespoons of the water from the steaming (which is pretty close to a vegetable stock), then add 3 tablespoons of crème fraiche and stir in to the sauce until it combines and is warm. This makes a reasonably liquid sauce, if you want to thicken it I would suggest using 3-4 teaspoons of arrowroot powder, but you need to sieve this in slowly while continually mixing or you will end up with clumps.

Finally add the vegetables to the plates and pour over the sauce, adding the chopped parsley to the chicken at the end.