two skinless and boneless chicken breasts, butterflied and then minimize in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
five tablespoons extra-virgin olive oil
one/three cup fresh lemon juice
one/2 cup chicken stock
1/four cup brined capers, rinsed
one/3 cup fresh parsley, chopped
- Season chicken with salt and pepper. Dredge chicken in flour and shake off extra.
- In a big skillet over medium large heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, include two pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Eliminate and transfer to plate. Melt 2 far more tablespoons butter and add one more two tablespoons olive oil. When butter and oil commence to sizzle, add the other two pieces of chicken and brown the two sides in very same method. Remove pan from heat and include chicken to the plate.
- Into the pan add the lemon juice, stock and capers. Return to stove and deliver to boil, scraping up brown bits from the pan for extra taste. Verify for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Eliminate chicken to platter. Include remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce above chicken and garnish with parsley.
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