cups all purpose flour seasoned with salt and pepper
cup olive oil
cup lemon juice
cups chicken stock
cup unsalted sweet cream butter
Dust the chicken breasts with the seasoned flour, shake of any excess. Heat the olive oil in a heavy sided medium saute pan over medium heat then add the chicken breasts. Saute until golden brown on both sides. Once the chicken breasts are browned, drain the oil and add the lemon juice, chicken stock and capers to the pan with the chicken. Reduce heat, cook for about 5 minutes, turning the chicken breast halfway through. The chicken is done when it is firm to the touch. Turn off the head and add the butter, stirring until melted. Put 1 chicken breast on each of 4 plates and drizzle with remainder of the sauce.