By Sandra Molyneaux
4 boneless, skinless chicken breasts (about 1½ pounds), halved horizontally *
Kosher salt and black pepper
All-purpose flour, for dredging
6 Tablespoons unsalted butter, divided
3 Tablespoons extra-virgin olive oil, plus more as needed
1 shallot, peeled and sliced lengthwise
1 lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons)
¾ cup chicken broth
4 teaspoons drained capers
Coarsely chopped Italian parsley, for garnish (optional)
1. Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
2. In a large skillet over medium-high heat, melt 3 Tb. of the butter and the olive oil.
Add chicken and sauté until golden brown and cooked through - working in batches.
Remove the chicken to a plate and repeat with the remaining pieces, adding more olive oil if needed. Set the chicken aside.
3. Add the shallot and lemon slices to the pan, sauté, stirring once, until lightly browned about 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
Reduce the heat to low and add the remaining 3 tablespoons butter, capers and lemon juice, season to taste with salt and pepper.
4. Add the chicken back to the sauce and briefly heat through. Serve garnished with parsley, if desired.
Serve with pasta, polenta, rice or white beans and a green vegetable or salad.
* Tip - Freezing the chicken for 15 minutes will make slicing them easier.