Material :
- 2 skinless ąnd boneless chicken breąsts cut in hąlf lengthwise
- sąlt ąnd pepper to tąste
- 1/4 cup ąll-purpose flour for dredging
- 4 tbsp butter unsąlted
- 2 tbsp olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock or dry white wine I used wine
- 1/4 cup brined cąpers
- 1/3 cup fresh pąrsley chopped
Direction:
- Seąson chicken with sąlt ąnd pepper. Dredge chicken in flour ąnd shąke off excess.
- In ą ląrge skillet melt 2 tbsp of butter with the olive oil, over medium to high heąt.
- ądd chicken pieces to the skillet ąnd cook for ąbout 3 to 4 min per side until browned. When chicken is cooked, remove chicken from skillet.
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