Ingredients

  • 2 skinless and boneless chicken breasts, butterflied and then cut in half so you have 4  (this is important as you do not want the breasts too thick)
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 4 tablespoons butter
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice, and slices of lemon for garnish
  • 1/2 cup chicken stock
  • 1/2 cup dry white wine
  • 1/4 cup capers, drained
  • 1/3 cup fresh parsley, chopped

Directions:

  1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add chicken and cook for about 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
  3. Into the pan add the lemon juice, stock, wine, and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. 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 and lemon slices.

Serve with your favorite pasta and veggies!