2 skinless, boneless chicken breasts, butterflied and then cut in half
Pinch of Sea salt
Pinch of freshly ground black pepper
Flour, for dredging
6 tablespoons unsalted butter
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
1/3 cup fresh lemon juice
5 tablespoons extra-virgin olive oil
Mix salt, pepper, and flour in a plastic bag or on a plate. Lightly coat the chicken.
Heat 2 tablespoons of butter and 3 tablespoons of olive oil on medium high in a large skillet. Cook half of the chicken until brown, about 3 minutes per side. Move onto a plate. Heat 2 more tablespoons of butter and 2 more tablespoons of olive oil in the same skillet to cook the other half of the chicken. Add to the plate with the rest of the chicken.
Put the lemon juice, stock, and capers in the skillet. Heat to boiling while scraping the bits off of the bottom. Put the chicken back and simmer for 5 minutes. Add the rest of the butter and mix well. Spoon the sauce over the chicken. Serve with parsley garnish.
Photography: Chloe Noelle