2 skinless and boneless chicken breasts, butterflied and then cut in half or a freshly boned chicken breast with skin removed pounded thin
6 tablespoons chilled unsalted butter
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. This is to cook the first chicken breast.
When the butter and olive oil start to sizzle, add 2 pieces of chicken breast and cook for 3 minutes. (shorter if it is pounded out thin)
When the chicken breast is browned, flip and cook other side for 3 minutes. (shorter if it is pounded out thin) Remove and transfer to plate.
Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. (You will need the additional fat to saute the remaining chicken.) Remove pan from heat and add chicken to the plate.
Into the pan add the fresh lemon juice, chicken stock and rinsed capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning by tasting the broth, add additional salt and pepper as needed. Return all the chicken to the pan and simmer for 5 minutes (less if it pounded thin). Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour your sauce over your sauteed chicken breast and garnish with fresh chopped Italian parsley an thin slices of lemon which were simmered in the sauce during the last few seconds of cooking. Reserve a bit of sauce to toss your fresh boiled cappelini pasta as an option. Give youself a hand, you just made Chicken Picatta!