2 skinless, boneless chicken breasts, butterflied & halved
1/3 cup chopped fresh parsley for garnish
Salt and coarse ground pepper * flour, for dredging
6 Tbsp. butter * 1/3 cup lemon juice * lemon slices
½ cup chicken stock * ¼ cup brined capers, rinsed
Season the 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 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 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. Return all the chicken to the pan and simmer for 5 to 7 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with lemon slices and parsley.