- 2 skinless and bonelss chicken breasts, butterflied and then cut in half (or you could use 6-8 breast tenderloins pounded out instead of butterflied, either works beautifully)
- 6 TBSP unsalted butter
- 5 TBSP extra virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley
Season chicken with salt and pepper.
Dredge chicken in flour and shake off excess.
In large skillet over medium high heat, melt two TBSP butter with 3 TBSP olive oil.
When butter and oil start to sizzle, add half of chicken and cook for 3 minutes.
When chicken is browned, flip and cook other side for 3 minutes.
Remove and tranfer to plate.
Melt 2 more TBSP butter and another 2 TBSP olive oil.
When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner.
REmove pan from heat and add chicken to the plate.
Into the pan add lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.
Check for seasoning.
Return all chicken to the pan and simemr for 5 minutes.
Remove chicken to platter.
Add remaininf 2 TBSP butter to sauce and whisk vigorously.
Pour sauce over chicken and garnish with parsley.
(I serve this with white rice doctored up with butter, salt and pepper. It is so tasty when the rice soaks up the juice from the chicken picatta)