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Start by preparing the chicken breasts, coating them in seasoned flour.
In a large skillet, heat oil and butter over medium heat.
Add the coated chicken breasts to the skillet and cook until golden brown on both sides.
Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic, chopped shallots, and sliced red chilli, sautéing until fragrant.
Pour in the white wine and let it simmer, scraping up any browned bits from the bottom of the pan.
Stir in the capers, lemon juice, and chicken stock, allowing the sauce to reduce slightly.
Return the chicken to the skillet, cooking until heated through.
Finish the sauce by whisking in cold cubes of butter until melted and creamy.
Serve the chicken piccata over creamy mash, drizzling the sauce on top.