1 skinless and boneless chicken breast, butterflied, halved
Sea salt, garlic powder, and freshly ground black pepper
Flour, for dredging
4 tablespoons unsalted butter, divided
2 tablespoons extra-virgin olive oil
1 T. fresh Meyer lemon juice
1/2 cup chicken stock, preferably homemade
1-2 T. brined capers, rinsed
2 T. fresh parsley, chopped
Season chicken with salt, garlic powder, and pepper. Dredge chicken in flour and shake
off excess.
In a large skillet over medium high heat, melt 2 T. butter with olive oil. When butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned, turn over and cook other side for 3 minutes. Remove and transfer to plate. Remove pan from heat; add lemon juice, stock, and capers. Return to flame and bring to boil, scraping up brown bits from the bottom of the pan. Return chicken to the pan
and simmer for 5 minutes. Remove chicken to a heated plate, and keep warm. Add remaining 2 tablespoons butter to sauce and whisk to combine. Pour sauce over
chicken and garnish with parsley.
Serves 2.