Ingredients
2 skinless and boneless chicken breasts cut in half lengthwise
kosher salt
fresh ground black pepper
¼ cup All-purpose flour for dredging
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 garlic cloves finely minced
1 tbsp fresh lemon juice
1/2 cup low sodium chicken broth
1/4 cup brined capers drained
1/4 cup fresh parsley chopped
Instructions
Cut chicken breast in half lengthwise (butterflied). Season with salt and pepper. Dredge each piece in flour and shake off excess.
In a large skillet over medium heat, melt 1 tablespoon of butter with 1 tablespoon olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3-4 minutes, without moving the chicken. When chicken is browned, flip and cook another side for 3 -4 minutes or until cooked through.
Remove chicken and transfer to plate. Melt 1 more tablespoon butter and add another 1 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and repeat. When cooked through, transfer chicken to the plate and remove the pan from heat.
Drain used oil from the pan. Add the lemon juice, chicken broth, garlic, and capers to the pan. Return pan to heat and bring to a boil, scraping up brown bits from the pan. Check for seasoning and adjust as needed. Add the remaining 2 tablespoons butter to the sauce and stir until emulsified. Add chicken back to the pan, garnish with parsley and serve
