Ingredients
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2 Chicken breastsskinless, boneless
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Sea Salt
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Black Pepperfreshly ground
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Flourfor dredging
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6 tablespoons Unsalted Butter
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5 tablespoons Olive Oil
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1/4 cup Lemon Juicefresh
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1/2 cup Chicken Stock
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1/4 cup Brined Capersrinsed
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1/3 cup Parsleychopped
Directions
Steps
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1
Done
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Slice each chicken breast in half horizontally. Place the chicken breasts in a large sealable plastic bag and, using a meat mallet or rolling pin, pound them to an even 1/4-inch thickness. |
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2
Done
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Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. |
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3
Done
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Melt 4 tablespoons butter with 3 tablespoons olive oil in a large skillet over medium high heat. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When the chicken is browned on one side, turn it and cook for another 3 minutes. Remove and transfer to plate. |
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4
Done
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Discard any excess oil from the pan. Add the stock, lemon juice, and capers and bring to a boil. Add remaining 2 tablespoons butter to sauce and whisk vigorously. |
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5
Done
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Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley. |
