2 skinless and boneless chicken breasts butterflied, cut in half and pounded out until fairly thin
Salt and freshly ground black pepper to taste
Enough flour for dredging
8 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
3/4 cup fresh lemon juice - Lemon zest from one lemon
1/2 cup (or a bit more if needed) chicken stock
1/4 cup brined capers (rinsed)
1/3 cup fresh parsley (chopped)
It is important to start with very thin chicken breast. To accomplish this, it helps to both butterfly the chicken and pound it out (I usually put mine on a cutting board, stretch plastic wrap to fully cover the chicken and use a rolling pin to pound it a couple of times to become thinner). Season chicken with salt and pepper. Dredge (coat both sides of) chicken in flour and shake of excess. In a large skillet over medium high heat, melt 3 tablespoons of butter with 5 tablespoons olive oil. When butter and oil start to lightly sizzle (careful not to get the oil to the point of smoking), add chicken and cook for 3 minutes. When chicken is lightly browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
Add the lemon juice, chicken stock, remaining olive oil and capers (remember to rinse them first!) directly to the pan that the chicken was cooked in (do not wash out or rinse pan in between). This will allow you to deglaze the pan, scraping up bits from the pan for extra flavor. Also, the flour left in the pan from the chicken helps to thicken the sauce. Add the remaining butter. Season with salt and pepper to taste. Bring to a boil, whisking regularly - careful not to burn. Pour sauce over chicken and garnish with parsley.