This is a genuine Italian recipe from a very Italian kitchen. Italian cuisine is universally popular, and this is a very simple and easy to follow recipe. Make sure the chicken breasts are flattened to the same thickness, so they cook evenly.
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt two tablespoons of butter with three tablespoons olive oil. When butter and oil start to sizzle, add two pieces of chicken and cook for 3 minutes. When chicken is browned, turn and cook other side for 3 minutes then set aside. Into the pan add the lemon juice, stock and capers. Return to stove 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 five minutes. Add remaining two tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
|Skinless and boneless chicken breasts||2|
|Sea salt and freshly ground black pepper|
|All-purpose flour, for dredging|
|Unsalted butter||6 tbspns|
|Extra-virgin olive oil||5 tbspns|
|Fresh lemon juice||1/3 cup|
|Chicken stock||1/2 cup|
|Brined capers, rinsed||1/4 cup|
|Fresh parsley, chopped||1/3 cup|