- 2 skinless boneless chicken breasts, cut in half lengthwise
- Kosher salt and freshly ground black pepper, to taste - I used Ruth Ann's Muskego Ave Chicken/Fish Seasoning
- ½ cup cornstarch, for dredging
- 6 tablespoons butter
- 5 tablespoons extra-virgin olive oil
- ¼ cup brined capers
- ⅓ cup freshly squeezed lemon juice
- ½ cup chicken stock
- 1 lemon, sliced thin
Season the chicken breast halves with salt and pepper. Dredge in cornstarch, shake off excess and set aside.
Preheat a large skillet over medium high heat. Melt 4 tablespoons of the butter with 5 tablespoons of olive oil. When the butter and oil start to sizzle, add the capers and fry until the buds open slightly and are crisp. Remove to a dish and set aside.
Add the chicken breast pieces and sauté for 3 minutes per side, until the chicken is browned. Remove the pan from the heat; remove the chicken to a plate and set aside.
Carefully pour the lemon juice and the chicken stock into the warm pan. Return the pan to the heat and bring to boil, scraping up brown bits from the pan for extra flavor. Taste and adjust the seasoning, if needed.
Put the chicken breasts back into the pan and simmer over low heat for 5 minutes. Add the remaining 2 tablespoons of butter to the sauce and whisk really well. Sprinkle with the fried capers and lemon slices. Serve over your favorite pasta or rice.
- Yields: 3-4 servings
- Preparation Time: 30 minutes