Ingredients Jump to Instructions ↓

  1. 2 chicken breast, butterflied

  2. 3 Tbls. butter

  3. 2 Tbl. olive oil

  4. 1/3 C. lemon juice

  5. 1/2 C. chicken stock

  6. 1/4 C. caper s

  7. salt , pepper to taste

  8. Flour

  9. Parsley

Instructions Jump to Ingredients ↑

  1. Butterfly chicken and flatten to about ¼ inch thick. Season both sides of chicken with salt and pepper. Dredge in flour, shake off excess.

  2. Combine oil and 2 Tbl. butter over medium-high heat. Add chicken and cook for 3 minutes. Flip chicken and cook on other side for another 3 minutes. Remove chicken and set aside.

  3. Add lemon juice, chicken stock, and capers. Bring to a boil. Return chicken and reduce heat. Cook for 5 minutes. Remove from heat; add final 1 Tbl. butter and chopped parsley.


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