1- Season the chicken with salt and pepper to taste. Dredge the chicken in flour, shaking off any excess.
2- Melt 2 tablespoons butter and 3 tablespoons olive oil in a large skillet over medium-high heat. When the butter and oil begin to sizzle, add 2 pieces of chicken and cook for 3 minutes. When the chicken has browned, flip it over and cook for 3 minutes on the other side. Transfer to a plate. 2 tablespoons more butter and 2 tablespoons olive oil When the butter and oil begin to sizzle, add the other two pieces of chicken and brown both sides in the same manner. Remove the pan from the heat and place the chicken on the plate.
3- Pour the lemon juice, stock, and capers into the pan. Return to the stove and bring to a boil, scraping up any brown bits from the bottom of the pan for added flavor. Season to taste. Return all of the chicken to the pan and cook for 5 minutes on low heat. Place chicken on a platter. Whisk in the remaining 2 tablespoons butter. Garnish with parsley and pour sauce over chicken.
2- Ingredients :
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
3- Nutrition info :
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 4 servings