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  • 2 boneless skinless chicken breasts, butterflied & cut in half
  • Sea salt
  • Freshly ground black pepper
  • All-purpose flour (for dredging)
  • 6 Tbsp unsalted butter
  • 5 Tbsp extra-virgin olive oil
  • 1/3 c. fresh lemon juice
  • 1/2 c. chicken stock
  • 1/4 c. brined capers, rinsed
  • 1/3 c. fresh parsley, chopped


  • Season chicken with salt & pepper. Dredge in flour and shake off excess.
  • In a large skillet over med-high heat, melt 2 Tbsp butter with 3 Tbsp olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When browned, flip and cook for another 3 minutes. Remove and transfer to plate. Repeat instructions for other 2 pieces of chicken.
  • Into the pan add lemon juice, stock, and capers. Return to stove & bring to a boil, scraping bottom of pan for extra flavor. Check for seasoning and adjust to taste. Return all chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 Tbsp butter to sauce and whish vigorously. Pour sauce over chicken and garnish with parsley.

Categories: Dairy  Dinner  Main Dish  Pasta  Poultry  Stove 

Author Credit: Giada De Laurentiis

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