Antonio Carluccio's Chicken Scaloppine with Herbs

4 chicken breasts
2 tablespoons flour
75g unsalted butter
1 tablespoon extra virgin olive oil
1 tablespoons each of finely chopped chervil, dill, parsley, chives, basil, mint and rosemary
1/2 clove garlic, finely chopped
1/4 fresh red chilli pepper, finely chopped or to taste
grated rind and juice of one lime
4 tablespoons chicken stock
4 tablespoons dry white wine
sea salt

Dust each chicken breast with the seasoned flour and fry over a moderate heat in half the butter and oil to brown on both sides. Keep warm.

In the same pan, melt the remaining butter. Add the herbs, garlic, chilli and the rind and juice of then lime, stock and win. Return the chicken to the pan and poach for about 10 minutes until it is cooked. Season with salt and serve with the sauce.