2bonelessskinless chicken breasts - butterflied, then sliced the whole way through.
Kosher salt and freshly ground black pepper
1cupof all-purpose flour
2tablespoonsof extra virgin olive oil
1/3cupfresh lemon juice
1cupof chicken stock
1/2cupof dry white wine
1/3cupfreshly chopped parsley
Season the chicken breasts with Kosher salt and pepper.
Dredge the chicken in flour. Shake off excess flour and set aside.
In a large skillet over medium heat, melt 3 tablespoons of butter with 2 tablespoons olive oil.
When the butter and oil start to sizzle, add the chicken and cook for approx. 3 minutes.
Once the chicken is browned, carefully flip and cook the other side for another 3 minutes.
Transfer the chicken to a plate. Set aside.
Remove skillet from heat and add the lemon juice, chicken stock, capers, and white wine.
Return to heat and bring to a boil. Scrape up the brown bits from the pan for extra flavor.
Check for seasoning.
Return the chicken to the pan and simmer for approx. 5 minutes or until the interior of the chicken reaches 165 degrees F.
Transfer the chicken to a platter.
Add remaining tablespoon of butter to sauce. Add another splash of wine and/or stock if needed. Whisk vigorously.
Drizzle the sauce over chicken and garnish with fresh chopped parsley.
Serve on it's own or over pasta.
I like to serve this over spaghetti, and when doing so, I always make a bit of extra sauce so that I can toss the noodles into it. You can do this by adding some extra butter, stock, and wine after removing the chicken for the last time.