Chicken Piccata

2 boneless, skinless chicken breasts, butterflied and cut into 4 pieces

salt and pepper

flour for dredging

3 T. butter, divided

3 T. olive oil

1/3 c. fresh lemon juice

1/2 c. chicken stock

1/4 c. brined capers, rinsed

Season the chicken with salt and pepper.

Dredge lightly in flour, shaking off all of the excess.

Heat oil and 2 T. butter in a heavy skillet. Slide in the chicken pieces. Cook on one side for about 3 minutes until browned.

Flip and cook the other side for another 3-4 minutes until browned.

Remove chicken to a plate and set aside.

Add the lemon juice, stock and capers to the pan. Whisk until smooth. Season if needed with salt and pepper. Add the remaining tablespoon of butter and continue to whisk until melted and smooth.

Return the chicken to the pan. Simmer for 5-10 minutes until cooked through. Serve with sauce.