Ingredients

2 skinless and boneless chicken breasts butterflied and then cut in half Sea Salt & freshly ground black pepper Plain Flour for dredging 6 tablespoons unsalted butter 5 tablespoons Extra Virgin Olive Oil 1/3 cup fresh Lemon Juice ½ cup chicken stock ¼ cup brined Caper rinsed 1/3 cup fresh Parsley chopped

Description

Season Chicken With Salt And Pepper. Dredge Chicken In Flour And Shake Off Excess. In A Large Skillet Over Medium High Heat, Melt 2 Tablespoons Of Butter With 3 Tablespoons Olive Oil. When Butter And Oil Start To Sizzle, Add 2 Pieces Of Chicken And Cook F

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