- 4
Ingredients
- 2 boneless, skinless chicken breasts, cut in half and butterflied
- sea salt
- black pepper
- all-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons olive oil
- 1/3 cup lemon juice
- 1/2 cup chicken stock
- 1/4 cup capers, rinsed
- 1/3 cup fresh parsley, chopped
Preparation
Step 1
Season the chicken with salt and pepper. Dredge the chicken in flour and shake off the excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When the butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When the chicken is browned, flip and cook the other side for 3 minutes. Remove and transfer to a plate. Melt 2 tablespoons more butter and add another 2 tablespoons olive oil. Repeat procedure with the remaining chicken. Remove the pan from the heat and add this chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to the stove and bring to a boil, scraping up bits from the plan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove the chicken to a platter. Add the remaining 2 tablespoons of butter to the sauce and whisk vigorously. Pour the sauce over the chicken and garnish with parsley.