Ingredients
- 2 skinless and boneless chicken breasts, butterflied after which decline in half
- Ocean salt and freshly ground pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin essential olive oil
- 1/3 cup freshly squeezed lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
Directions
Season chicken with pepper and salt. Dredge chicken in flour and get rid of excess.
Inside a large skillet over medium high temperature, melt two tablespoons of butter with 3 tablespoons essential olive oil. When butter and oil begin to sizzle, add 2 bits of chicken and prepare for several minutes. When chicken is browned, switch and prepare other part for several minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another two tablespoons essential olive oil. When butter and oil begin to sizzle, add some other 2 bits of chicken and brown each side in in an identical way. Remove pan from heat and add chicken towards the plate.
In to the pan add some fresh lemon juice. stock and capers. Go back to stove and produce to boil, scraping up brown bits in the pan for added flavor. Look for seasoning. Return all of the chicken towards the pan and simmer for five minutes. Remove chicken to platter. Add remaining two tablespoons butter to sauce and whisk intensely. Pour sauce over chicken and garnish with parsley.
Recipe thanks to Giada De Laurentiis