Pour the wine into the pan and allow to simmer for 15–20 seconds. Turn off the heat and start adding the remaining butter, whisking to emulsify it into a syrupy sauce. Once all the butter has been added, whisk in the chipotle, honey and half the chopped tarragon. Now squeeze in half the remaining lemon juice and taste, adjusting the seasoning to your liking with more salt, pepper or lemon. Add the lemon slices back to the pan to warm through. Serve the chicken on a large, warm plate with the sauce poured over, scattered with the lemon slices, capers, garlic and remaining tarragon. Serve at once with fresh bread or rice to mop up that sauce.
Chicken piccata with caramelised lemon, chipotle & tarragon
