-
1
Season the chicken with salt, pepper, and a pinch of cayenne pepper.
-
2
Put the flour into a shallow bowl.
-
3
Dredge chicken in the flour and shake off excess.
-
4
Set the chicken on a plate for a moment.
-
5
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.
-
6
When butter and oil start to sizzle, add half of the pieces of chicken and cook on the first side for 3 minutes.
-
7
When chicken is browned on the first side, flip it and cook the other side for 3 minutes.
-
8
Remove chicken from the skillet and transfer to a clean plate.
-
9
Melt 2 more tablespoons butter and add another 2 tablespoons olive oil.
-
10
When butter and oil start to sizzle, add the other half of the chicken and brown both sides in the same manner.
-
11
Remove pan from heat and add chicken to the plate.
-
12
Reduce heat to medium.
-
13
Add another tablespoon of extra-virgin olive oil and 1 tablespoon butter into the skillet.
-
14
Once melted add the garlic, shallots, and capers to the skillet.
-
15
Saute garlic, shallots, and capers for 3 minutes.
-
16
Then whisk in the wine and cook to reduce the liquid for 1 minute.
-
17
Whisk lemon juice and broth/stock into the sauce.
-
18
Stir in parsley.
-
19
When the liquid comes to a bubble, add the remaining 1 tablespoon butter to the sauce to give it a little shine.
-
20
Add chicken back to the pan and heat through, 1 to 2 minutes.
-
21
Place chicken over potatoes or your favorite starch and drizzle with the delicious sauce.
-
22
Top with parsley and enjoy!
