Recipe courtesy of Ferenc Horvath


  •  2 skinless and boneless chicken breasts, butterflied and then cut in half
  •  Sea salt and freshly ground black pepper
  •  All-purpose flour, for dredging
  •  6 T. unsalted butter
  •  5 T. extra-virgin olive oil
  •  1/3 c. fresh lemon juice
  •  1/2 c. chicken stock
  •  1/4 c. brined capers, rinsed
  •  1/3 c. fresh parsley, chopped
  • Directions

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 and capers . Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. 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.