Ingredients
- 2 Chicken Breasts, skinless, boneless and halved lengthwise
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Anna TIPO 00 Flour, for dredging
- 6 tbsp Unsalted Butter
- 5 tbsp Cento Imported Extra Virgin Olive Oil
- 1/3 cup Lemon Juice
- 1/2 cup Cento Chicken Stock
- 1/4 cup Cento Nonpareil Capers, drained and rinsed
- 1/3 cup Fresh Parsley, chopped
Directions
Season chicken with salt and pepper, then dredge in flour. In a large skillet over medium-high heat, melt 2 tablespoons butter with 3 tablespoons oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook until browned on each side, approximately 3 minutes per side. Remove and transfer to plate. Melt 2 more tablespoons of butter and remaining oil. When sizzling, add chicken and repeat browning and remove from heat. Without draining the pan, add lemon juice, stock and capers, return to stove and bring to a boil. Scrape brown bits in pan for extra flavor. Return chicken to the pan and simmer for 5 minutes, then remove and place on a serving dish. Add remaining butter to sauce and whisk vigorously until well blended. Pour sauce over chicken and garnish with parsley. Serves 4.
