2 skinless and boneless chicken breasts, butterflied and then cut in half
1 tsp. salt
½ tsp. freshly ground black pepper
½ c. flour, for dredging
5 tbsp. butter
6 tbsp. olive oil
1/3 c. lemon juice
½ c. chicken stock
¼ c. brined capers, rinsed
1/3 c. fresh parsley, chopped
Season chicken on both sides with the salt and pepper. Dredge the chicken in the flour and set aside.
Place half of the butter and olive oil in a large skillet over medium high heat. When the butter melts, add half of the chicken and cook through, flipping to endure both sides are well browned. Remove the chicken, and transfer to a plate. Set aside and keep warm. Place the other half of the butter and olive oil in the skillet, and cook the other half of the chicken. Remove the additional chicken from the pan and add to the plate.
Add the lemon juice, stock and capers to the pan. Return to the heat and bring the mixture to a boil, scraping up the brown bits from the pan. Simmer the sauce for 5 minutes. Plate the chicken and pour the sauce on top. Garnish with parsley.