Updated: Nov 22, 2019
2 whole (largish) boneless/skinless chicken breasts
Salt and pepper
AP flour – enough to dredge chicken
1/3 cup lemon juice
1/3 cup chicken stock
½ cup capers (drained)
1/3 cup chopped Italian parsley
Deglazing wine (white wine, marsala)
Cut chicken breasts into half breasts. Now carefully butterfly these in half. Coat with salt and pepper, dredge in flour, set aside.
Start heating large pan over medium/medium high heat with 4 TBSP olive oil and 3 TBSP butter. When hot enough butter will begin to sizzle in the olive oil. Add 4 pieces of chicken and cook each side 3 minutes until brown, then remove chicken and set aside. Add 2 TBSP butter and oil each and repeat with next 4 chicken pieces, remove chicken and set aside.
Add the lemon juice, capers, and stock to pan. Bring liquid to a boil, scraping fond (brown bits from the pan). Add a dash of deglazing wine if you wish to free up more fond. Flavor is in the fond. Return chicken to pan and lower to simmer for 5-6 minutes. Remove chicken and whisk in 1 TBSP butter, add ½ of the parsley leaves and pour over finished chicken. Garnish with remaining parsley leaves.