From the Simply Recipes portion of , serves 4.
Ingredients
2-4 boneless, skinless chicken breast halves (1 1/2 pounds total)
1/3 cup flour
2 tablespoons grated parmesan cheese
Salt and pepper
4 tablespoons olive oil
4 tablespoons butter
1/2 cup chicken stock or dry white wine
3 tablespoons lemon juice
1/4 cup brined capers
1/4 cup fresh chopped parsley
Directions
Cut chicken breast halves in half horizontally, butterflying them open. If you are working with large breast pieces you may want to cut them each into two pieces. If the pieces are still pretty thick, put them between two pieces of plastic wrap and pound them with a meat hammer to an even 1/4-inch thickness.
Mix flour, grated parmesan, salt and pepper. Rinse chicken pieces in water and dredge them thoroughly in flour mixture until well coated.
Heat olive oil and 2 tablespoons butter in a large skillet on medium-high heat. Add half of the chicken pieces (you don’t want to crowd the pan). Brown well on each side, about 3 minutes per side.
Remove from pan to a plate. Cook other breasts in the same manner; remove from pan. Cover with aluminum foil and keep warm in oven while preparing sauce. Add chicken stock (or white wine), lemon juice, and capers to the pan. Use a metal spatula to scrape up the browned bits. Reduce sauce by half. Whisk in remaining 2 tablespoons butter. Pour sauce over chicken. Sprinkle with parsley.
