Recipe sent by Andrew Beals
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Ingredients:
boneless chicken breasts butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup parsley
Directions:
1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
2. In a large skillet over medium-high heat, melt 2 tablespoons of butter with 3 tablespoons of olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. Flip and cook the other side for 3 minutes when the chicken is browned.
3. Remove the chicken and transfer it to a plate.
4. Melt 2 more tablespoons of butter and add another 2 tablespoons of olive oil.
5. Add the lemon juice, stock, and capers to the pan. Return to the stove and bring to a boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
6. Return all the chicken to the pan and simmer for 5 minutes. Remove the chicken to a platter. Add the remaining 2 tablespoons of butter to the sauce and whisk vigorously.
7. Pour the sauce over the chicken and garnish with parsley.