• 2 boneless, skinless chicken breasts, pounded ½" thin
• salt & pepper to season
• all-purpose flour for dredging
• 4 tbsp unsalted butter, divided
• 2 tbsp extra virgin olive oil
• ½ cup low-sodium chicken broth
• ½ cup fresh lemon juice (about 3 lemons)
• ¼ cup capers, drained & rinsed
• lemon slices and fresh chopped parsley

Special Equipment

• wax paper
• meat tenderizer/pounder

1. Pound chicken between wax paper
2. Sprinkle the chicken with salt and pepper and lightly dredge chicken in flour
3. In a saute pan, heat oil and 2 tbsp butter until butter is melted over medium-high heat and cook chicken until browned, about 3 minutes per side
4. Remove chicken to a plate and set aside
5. Add the broth, lemon juice and capers to same pan and bring to a boil over medium-high heat, scraping the brown bits from the pan (these brown bits have lots of flavor!)
6. Return the chicken to pan and reduce to medium-low heat. Simmer until cooked through (about 5 minutes)
7. Remove chicken to serving plate
8. Whisk remaining 2 tbsp butter into the saute pan and pour pan sauce over chicken
9. Garnish with lemon slices and chopped parsley