Ingredients
- 2 Boneless Chicken Breasts Butterflied and cut in half
- Flour to dredge (can be wheat-free)
- Sea Salt and freshly ground black pepper
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/4 cup white wine
- 1/4 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley chopped
Directions
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Dredge Chicken breasts in flour and season with salt & pepper.
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In a large skillet over medium high heat melt 4 tablespoons of butter with 5 tablespoons olive oil. When butter and oil start to sizzle, place chicken breasts in pan and cook approx 3 minutes on each side lightly browning breasts. Remove chicken from pan and transfer to plate.
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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. Check for seasoning. 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 chopped parsley.
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I serve this with Garlic Mashed Potatoes, Sauté of Green Beans with Proscuitto or Bacon. It is elegant enough for company is quick and easy to make.