Ingredients
4 boneless and skinless chicken breast
all-purpose flour, for dredging
2 tablespoons of chicken seasoning
2 tablespoons butter
5 tablespoons quality olive oil
juice of one lemon
1 cup chicken stock
1/4 cup capers
1/3 cup parsley, chopped
Sea salt and fresh ground pepper
Preparation
Between two sheets of saran wrap, pound chicken breast to 1/2 inch thickness. Dredge chicken in seasoned flour and shake off excess. In a large skillet over medium high heat, saute chicken breast in three tablespoons of olive oil in two batches until brown. Add oil if needed. About 4 minutes per side. Remove chicken to plate. Add 2 tablespoons butter to pan. Pour stock, fresh lemon juice and capers into pan and stir. Place the chicken back in pan and simmer 5 minutes. Remove to plate. salt and pepper to taste. Whisk the sauce to combine oil and pour over chicken. Dust with chopped parsley.
