Turn up the heat to high then add the chicken breast. Bring the entire pot to a boil, then turn down the heat to medium low and cover the pot. Allow the chicken to simmer in the pot for 10- 15 ...
Add the chicken stock and using a spatula, scrape and lift any browned bits from the bottom of the pan. Add the lemon zest, juice, whisk in the remaining butter and then add the capers ...
Place the olive oil, lemon rind, garlic cloves, and salt into a bowl. Mix with the chicken and cover the bowl. Set to one side in the fridge for a least an hour before cooking. Thirty minutes ...
Put the egg, lemon and stock back into the pan ... Remove from the heat and whisk in the butter and parsley. Add the chicken strips to the soup and ladle into individual bowls.