2 boneless skinless chicken breast, butterflied and cut in half
sea salt and ground pepper
all-purpose flour, for dredging
6 tablespoon(s) unsalted butter
5 tablespoon(s) olive oil
1/3 cup(s) lemon juice
1/2 cup(s) chicken stock
1/4 cup(s) brined capers, rinsed
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned, add 2 more tablespoons of butter and remaining 2 tablespoons of olive oil, flip and cook other side for 3 minutes. Remove pan from heat and move chicken to a plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to a boil, scrapping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to plate. Add remaining 2 tablespoons of butter to sauce and whisk vigorously. Pour sauce over chicken.
Serve with rice or spaghetti!