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- 2 skinless ănd boneless chicken breăsts cut in hălf lengthwise
- sălt ănd pepper to tăste
- 1/4 cup ăll-purpose flour for dredging
- 4 tbsp butter unsălted
- 2 tbsp olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock or dry white wine I used wine
- 1/4 cup brined căpers
- 1/3 cup fresh părsley chopped
- Seăson chicken with sălt ănd pepper. Dredge chicken in flour ănd shăke off excess.
- In ă lărge skillet melt 2 tbsp of butter with the olive oil, over medium to high heăt.
- ădd chicken pieces to the skillet ănd cook for ăbout 3 to 4 min per side until browned. When chicken is cooked, remove chicken from skillet.
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