2 skinless and boneless chicken breasts, cut in half lengthwise
Salt, to taste
Pepper, to taste
All purpose flour, for dredging
4 tbsp butter, unsalted
2¼ tbsp olive oil
⅓ cup fresh lemon juice
½ cup chicken stock or dry white wine, I used wine
¼ cup brined capers
⅓ cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour.
Melt 2 tbsp of butter with the olive oil, in a skillet over medium with high heat.
Add chicken pieces to the skillet and cook for about 5 min per side until browned. Then remove the chicken.
Take the skillet away from heat. Add lemon juice, chicken stock or wine, and capers. Return skillet to heat and bring to a boil. Taste the sauce and season with additional salt and pepper if needed. Add chicken back to skillet and simmer for about 5 minutes. Remove chicken to a platter and add remaining butter and whisk for about a minute. Let sauce thicken a bit.
You can return chicken to skillet and garnish with parsley. Alternatively you can pour the sauce over the chicken and garnish with parsley.