2 skinless and boneless chicken breasts, butterflied and then cut in half
sea salt and freshly ground black pepper
all-purpose flour, for dredging
6 T unsalted butter
5 T extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 brined capers, rinsed
1/3 cup fresh parsley, chopped

2 skinless and boneless chicken breasts, butterflied and then cut in half 6 T unsalted butter 5 T extra-virgin olive oil 1/3 cup fresh lemon juice 1/2 cup chicken stock 1/4 brined capers, rinsed 1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 T butter with3 T olive oil.
When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more T butter and add another 2 T 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 the lemon juice, stock and capers. Return pan from heat and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 T of butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.