INGREDIENTS

• 2 skinless and boneless chicken breasts, butterflied and then cut in half
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter

• 6 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/2 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 olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.

-When chicken is browned, flip and cook the other side for 3 minutes. Remove and transfer to plate.

-Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in the same manner. Remove pan from heat and add chicken to the plate.

-Into the pan add the lemon juice, 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 the chicken to the pan and simmer for 5 minutes. Remove chicken to a platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously.

-Pour sauce over chicken and garnish with parsley.

Enjoy!