4chicken breasts cutlets (or 2 chicken breasts cut in half)
½teaspoonfreshly ground pepper
¼cupbrined capers, rinsed
chopped fresh Italian parsley for garnish
In shallow medium bowl, add flour and mix in salt and pepper. Dredge chicken in flour and shake off excess.
In large skillet, melt 3 tablespoon olive oil and 2 tablespoon butter over medium-high heat. Add 2 pieces of chicken and cook for 3 minutes per side or when chicken is browned. Remove chicken and transfer to a place. Add 1 tablespoon olive and 1 tablespoon butter and repeat with remaining 2 pieces of chicken. Remove chicken to plate.
Add the lemon juice, chicken stock and capers to skillet. Bring to boil, scraping up brown bits. Reduce heat to medium-low and add chicken back to skillet and simmer for 5 minutes or until chicken is cooked through. Remove chicken from skillet. Add 2 tablespoon butter to sauce. Pour sauce over chicken and serve immediately.
Add cold oil and butter to a cold skillet and let heat up to proper temperature before adding the chicken. You’ll know it is ready when the oil starts to shimmer.
While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn’t that much extra work to freshly squeeze the lemons and you’ll notice a difference in flavor.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
If you want an even thicker sauce, whisk 1 tablespoon of flour with 1 tablespoon chicken stock and add to the simmering sauce.