1 T olive oil1 T butter
2 - 3 chicken breasts pounded to 1/2 inch thickness1 cup flour seasoned as desired
2 T fresh lemon juice, about one large lemon
1/2 C low sodium chicken stock or white wine
1/4 C capers
1/4 fresh flat leaf parsley to garnish
Heat oil and butter in a large skillet over medium-high heat. Lightly dry coat chicken with seasoned flour. Pan-fry chicken until golden brown on both sides. Deglaze pan with chicken stock and lemon juice while scraping bits from the bottom of the skillet. Add capers and simmer for 2 minutes. Plate and garnish with parsley.
Serves 4
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