- 2 chicken breasts, butterflied and cut in half
- salt & pepper
- 1 cup flour
- 5 tbsp. unsalted butter
- 4 tbsp. olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup capers, rinsed
- parsley, for garnish
Season chicken with salt & pepper. Dredge chicken in four and shake off excess.
In large skillet, melt 2 tbsp. oil and 2 tbsp. butter. Add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 1 tbsp. butter and another 2 tbsp. oil. Add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Reduce heat to medium low and add the lemon juice. chicken stock, and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 1 tbsp. butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.