Ingredients

• 4 tablespoons olive oil, divided
• 6 tablespoons unsalted butter, divided
• 2 (6-ounce) boneless skinless chicken breasts, butterflied, pounded, cut in half
• Salt and ground black pepper
• 1/4 cup all-purpose flour
• Juice of 2 lemons (about 1/3 cup)
• 1/4 cup dry white wine
• 1/4 cup chicken stock
• 1/4 cup brined capers, drained and rinsed
• 1/4 cup chopped fresh parsley, to garnish

Instructions

1. Place large saute pan over medium-high heat with 2 tablespoons of olive oil and 2 tablespoons of butter.
2. While the pan is heating up, season the chicken liberally with salt and pepper and dredge both sides in flour, gently shaking off the excess.
3. Working in batches, salute two pieces of chicken at a time until golden brown (about 3 minutes per side).
4. Remove the chicken and place on a plate or sheet pan and reserve.
5. Add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter to the pan.
6. Cook the remaining two pieces of chicken and reserve with the first batch.
7. When all of the chicken has been browned, remove the pan from the heat and add in the lemon juice, white wine, stock and capers.
8. Return the pan to the heat and bring the liquid to a boil.
9. Add the reserved chicken back to the pan and cook until the sauce has reduced by half (about 5 minutes)
10. To serve, divide the chicken between serving plates.
11. Whisk the remaining 2 tablespoons of butter into the pan just until combined and adjust seasoning as necessary.
12. Pour the sauce over the chicken and garnish with parsley.