This recipe was contributed by A reader from Sarasota, Florida.

Prep Time: 10 minutes

Ingredients:

• 2 boneless, skinless chicken breasts butterflied and cut in half

• salt and freshly ground black pepper

• flour for dredging - All purpose

• 6 tablespoons butter - unsalted

• 5 tablespoons extra-virgin olive oil

• 1/3 cup fresh lemon juice

• 1/2 cup chicken stock

• 1/2 cup capers, rinsed

• 1/3 cup fresh parsley, chopped

Directions:

SALT and pepper chicken. Dredge chicken in flour and shake off excess.
IN large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and another 2 tablespoons oil. When butter and oil start to sizzle, add the remaining 2 pieces of chicken and brown both sides in the same manner. Remove pan from heat and add chicken to the plate.
IN the pan add the lemon juice, stock and capers. Return to stove and bring to a boil, scraping 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 platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.