Ingredients

The following ingredients have 6 Servings
  • 4 thin chicken breast filets
  • Salt and pepper
  • All-purpose flour (for dredging)
  • 6 tablespoons butter (divided)
  • 5 tablespoons extra-virgin olive oil (divided)
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock or white wine
  • 1/4 cup brined capers (rinsed)
  • 2-3 tablespoons fresh parsley (chopped)

Instruction

  • Season chicken with salt and pepper.
  • Dredge chicken in flour, shaking off any excess flour.
  • Melt 2 tablespoons butter, in a large skillet over medium heat.
  • Add in 3 tablespoons olive oil.
  • Once the butter and oil begin to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook on the other side for 3 more minutes.
  • Remove to a paper towel-lined plate.
  • Melt 2 more tablespoons butter and add another 2 tablespoons olive oil in the now-empty skillet.
  • When butter and oil start to sizzle, add the other 2 pieces of chicken.
  • Repeat cooking process with 2 remaining pieces of chicken.
  • Remove pan from heat and add chicken to the plate.
  • Add the lemon juice, stock or wine, and capers to the now-empty skillet.
  • Bring to boil, scraping up brown bits from the pan.
  • 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 until butter melts and sauce is combined.
  • Pour sauce over chicken, and garnish with parsley just before serving.