Chicken Piccata

submitted by Jess Smith

2chicken breasts butterflied and cut in half
salt and pepper,
flour for dredging,
6 TBS unsalted butter,
5 TBS extra virgin olive oil/evoo,
1/3 cup lemon juice,
1/2 chicken stock,
1/4 cup brined capers, rinsed,
1/3 cup fresh chopped parsley.
Season chicken with salt n pepper and dredge chicken in flour and shake off excess. In large skillet on medium-high heat, only 2TBS butter with 3 TBS oil. When sizzles add 2 pieces of chicken and cook for 3 minutes. When is golden brown, flip and cook 3 minutes. Remove and transfer to a plate. Melt 2TBS butter and 2 TBS oil to skillet. When starts to sizzle repeat and cook other two pieces of chicken as first two. Remove pan from heat and add chicken to plate.
In pan add lemon juice, stock, and capers. Bring to a boil scraping up brown bits from pan for extra flavor. Return chicken to the pan and simmer for 5 minutes. I flipped my chicken about half way. Remove chicken. Add remaining butter to pan and disk vigorously. Pour sauce over chicken and garnish with parsley.