A reduced fat version of a classic chicken dish. I like to serve it with brown rice medley and asparagus, broccoli or as shown here, delicata squash.
Mushrooms make a nice addition. Add sliced crimini mushrooms when you return the chicken to the pan the last 5 minutes.
- 2 skinless and boneless chicken breasts
- Salt and freshly ground black pepper
- Flour, for dredging
- 2 + 1 tablespoons unsalted butter
- 3 + 2 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined jarred capers, rinsed and drained
- 1/2 cup fresh parsley, chopped
Start by prepping all the ingredients and having them handy. Cut chicken as if you were going to butterfly it but cut in half, i.e., butterflied to make 4 pieces. Pound the chicken to flatten so that each piece is fairly even thickness. Season chicken with salt and pepper. Place about a half cup of flour in a pie pan or plate and then dredge chicken in flour to coat with flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.
When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
Add another 2 tablespoons olive oil and 1 Tbsp butter to the pan. When oil starts to sizzle, add the other 2 pieces of chicken and brown both sides in same manner.
Remove chicken to a clean plate.
Add the lemon juice, chicken stock and capers into the pan. Return to the stove and bring to boil, scraping up brown bits from the pan for extra flavor. Taste to check for seasoning.
Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Pour sauce over chicken and garnish with parsley.