2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 tbs grated Parmesan cheese
All-purpose flour, for dredging
2 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
3/4 cup chicken stock or white wine
1/3 cup capers, rinsed
1/2 tsp corn starch
1/3 cup fresh parsley, chopped
Heat oven to 250 degrees.
Dredge chicken in mixture of flour, salt and pepper and shake off excess.
In a large skillet over medium high heat, heat olive oil. Add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove pan from heat and transfer chicken to casserole dish and place in 250 degree oven.
Into the pan add the stock or wine, lemon juice, and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Add 2 tablespoons butter and whisk vigorously. Reduce sauce or add corn starch to small amount of water to create paste and slowly add to sauce to thicken. Pour sauce over chicken and garnish with parsley.
notes: the original recipe called for 6 tbs butter, 1/4 c lemon juice, 1/4 c capers