I used the leftovers for lunch the next day!
- 2 skinless and boneless chicken breasts butterflied and then cut in half (I used three because I have lots of hungry people in the house).
- Duxbury Sea salt and freshly ground black pepper
- All-purpose flour, for dredging (I used some of my high protein flour from Breadtopia and kept a tablespoon to thicken the sauce)
- 6 tablespoons unsalted butter
- 5 tablespoons Lemon extra-virgin olive oil
- 3 tablespoons of squeezed lemons (I put the lemon husks in for garnish)
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
- 1/3 cup Riesling (I know it sounds weird, but it worked really well)
- Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to 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 add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
- Into the pan add the lemon juice, stock, capers and wine. Again I used a tablespoon of flour to thicken up the sauce (make sure you whisk is thoroughly).
- Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. 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.