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2 skinless, boneless chicken breasts
sea salt and freshly ground black pepper
4 Tablespoons unsalted butter
3 Tablespoons extra virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup capers
1/3 cup fresh parsley
prep time: 15 min
cook time: 25 min
adapted from Giada de Laurentiis
1. Butterfly the chicken breasts and then cut them in half [click here for a video on how to butterfly chicken breasts]. You should end up with 4 pieces of chicken. Season with salt and pepper.
2. Dredge the chicken in the flour and shake off the excess (I made double the batch, so I had 8 pieces).
3. In a large skillet, heat 3 Tablespoons of olive oil with 2 Tablespoon of butter over medium high heat. When the oil and butter start to sizzle, add the chicken and cook for 3 minutes. Once the chicken is browned, flip them and cook for 3 more minutes. Remove from heat and transfer to a plate. (If cooking more chicken, then add some more oil and butter to the plate and repeat the process.)
4. While the chicken is cooking, place the capers in your hands and rinse them under water and pat dry. Mix the lemon juice, chicken stock, and capers in a small bowl.
5. To the same pan that the chicken was cooked in, add the lemon juice, capers, and chicken stock. Bring to a boil and scrape up the brown bits from the bottom of the pan using a wooden spatula. Check for seasoning, and add more salt and pepper as necessary.
6. Return the chicken to the pan and simmer on medium heat for 5 minutes.
7. Remove chicken to a serving platter, and add 2 Tablespoons of butter to the pan with the sauce and whisk vigorously. Pour the sauce over the chicken and garnish with the chopped parsley.