Prep Time: 10 Minutes Cook Time: 25 Minutes Servings: 2-4
Ingredients:
2 chicken breasts butterflied from The Old Fashioned Farmstead
salt
fresh-ground pepper
1/2 cup all-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons olive oil
1/3 cup lemon juice
1/2 cup chicken stock, or whatever you have on hand
1/4 cup capers
fresh herbs of choice, if desired
Directions:
-Season the chicken with salt and pepper, then dredge it in the flour. Dust off any excess flour.
-Heat 2 tablespoons of butter and 3 tablespoons of the oil in a large skillet over medium high heat.
-Once the oil starts to sizzle, add 2 of the breasts. Cook about 2-3 minutes per side or until golden brown.
-Once browned, remove the chicken from the pan.
-Add 2 more tablespoons of butter and 2 tablespoons of oil to the pan and cook the remaining pieces of chicken.
-Once browned, remove the chicken from the pan.
-Add lemon juice, stock, and capers to the pan and bring to a boil while scraping the sides of the skillet.
-Add additional seasonings if desired.
-Return chicken to the pan and simmer for about 5 minutes.
-Remove chicken from the pan, add 1 tablespoon of butter to the sauce, and whisk vigorously.
-Pour sauce over the chicken and garnish with herbs.
-Serve over pasta or with a salad.
-Enjoy!