2 skinless and boneless chicken breasts,
butterflied and then
cut in half
Sea salt and freshly ground black
pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken
in flour and
shake off excess. In a large 10 or 12-inch 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 same manner. Remove pan from heat and
add chicken to the
plate.
Reduce heat to medium low and 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 platter. Add
remaining 2 tablespoons butter to sauce and whisk
vigorously. Pour
sauce over chicken and garnish with parsley.