Directions

1. Season the chicken with salt and pepper. Dredge in flour and shake off excess.
2. In a large skillet over medium heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil.. When the butter and oil sizzle, add 2 pieces of chicken and cook 3 minutes or until brown. Flip and cook the other side for 3 minutes. Transfer to a plate. Melt 2 more tablespoons of butter and 2 tablespoons of olive oil to the pan. Brown the other 2 chicken pieces in the same manner. Remove pan from the heat and transfer chicken to the plate.
3. Add the lemon juice, chicken broth and capers to the skillet. Return skillet to the heat and bring to a boil, scraping up the brown bits in the pan. Taste for seasoning and add more salt and pepper if needed. Return all the chicken to the pan and simmer for 5 minutes. Remove the chicken and place on a serving platter. Add the remaining 2 tablespoons butter and whisk until butter is melted. Pour the sauce over chicken and garnish with parsley.

Tip: If after slicing the chicken breasts, they are still quite thick, place them between two pieces of plastic wrap and pound them to a thickness of about 1/4".

Serving Suggestion: Double the sauce ingredients and use it to top rice, risotto or angel hair pasta as a side dish with the chicken.