Ingredients:
- 2 chicken breasts, skinless and boneless, butterflied and cut in half
- As needed sea salt and freshly ground black pepper
- As needed all-purpose flour, for dredging
- 6 Tbsp. unsalted butter
- 5 Tbsp. extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1 lemon, seeded and sliced
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
Directions:
- Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter with 3 tablespoons of olive oil. When butter and oil start to sizzle, add two pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to a dinner plate.
- Melt 2 more tablespoons of butter and add another 2 tablespoons of olive oil. When butter and oil start to sizzle, add the other two pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
- Into the pan add the lemon juice, lemons, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
- Return all chicken to the pan and simmer for 5 minutes. Remove chicken to platter.
- Add remaining 2 tablespoons butter to sauce and whisk vigorously.
- Pour sauce over chicken and garnish with parsley.
