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Ingredients
- 2 * 2 skinless and boneless chicken breasts, butterflied and then cut in half
- 1/2 * 1/2 t Sea salt
- 1/2 * 1/2 t freshly ground black pepper
- * All-purpose flour, for dredging
- 4 * 4 tablespoons unsalted butter
- 2 * 2 tablespoons extra-virgin olive oil
- 1/3 * 1/3 cup fresh lemon juice (from 2 lemons
- 1/2 * 1/2 cup reduced-sodium chicken stock
- 1/4 * 1/4 cup brined capers, rinsed
- 2 * 2 T. fresh flat-leaf parsley, chopped
Details
Servings 4
Adapted from foodnetwork.com
Preparation
Step 1
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 2 tablespoons olive oil over medium-high heat. 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.
Add the broth, lemon juice, and capers to the same pan. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Return 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.
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