1. Zest and juice the lemons,then set aside.

2. Heat 80g butter in a saucepan on a low heat. Add half the eschalots,half the garlic and 1/2 tsp salt. Sauté until softened. Add orzo,thyme and 1 tsp lemon zest and cook for 2 minutes. Add 4 cups of stock,1/4 cup at a time,waiting until each portion is absorbed before adding the next (you may not need all 4 cups).

3. Continue cooking,stirring often,until the orzo is tender,about 30 minutes.

4. Add crème fraîche and simmer for a few minutes. Remove from heat and stir in 1 tbsp lemon juice,grated parmesan and freshly ground black pepper.

5. Butterfly the chicken breasts. Coat in well-seasoned flour. Place 2 tbsp oil in a frypan over medium heat. Add half the chicken to the pan and,without moving pieces,cook for 2-3 minutes until lightly browned on one side. Repeat on other side. Transfer to a plate,cover with foil to keep warm. Repeat with remaining chicken.

6.For the sauce,use the same frypan to sauté remaining garlic and eschalots on a low heat,scraping up the browned bits in the pan. Once eschalots are translucent,add wine,simmer for a minute,then add remaining stock. Add capers and 1/4 cup lemon juice,and reduce by half (about 5 minutes).

7. Remove from heat and swirl in remaining butter. Stir through parsley and add a good grind of pepper.

To serve:Place risotto and chicken on four plates. Spoon over caper and lemon sauce.