Yield:
4 servings
4boneless, skinless chicken breasts (about 1½ pounds), halved horizontally (see tip)
Kosher salt and black pepper
All-purpose flour, for dredging
6tablespoons unsalted butter
3tablespoons extra-virgin olive oil, plus more as needed
1shallot, peeled and sliced lengthwise
1lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons)
¾cup chicken stock
4teaspoons drained capers
Coarsely chopped fresh parsley, for garnish (optional)
PREPARATION
Step 1
Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
Step 2
