4 boneless skinless chicken breasts..about 1 1/2 pounds halved horizontally (freezing the chicken breasts for 15 minutes will make slicing them through the middle easier)
6 T unsalted butter (although I used less and it was fine)
3 T olive oil
1 shallot peeled and sliced lengthwise
1 lemon, halved (half thinly sliced (or zest) and seeds removed; half juiced about 2T)
3/4 C chicken stock
4 t drained capers
- Dry chicken and then season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
- In large skillet, heat 3 T (I use 2) and olive oil over medium heat until butter melts. Working in batches to avoid crowding the pan, add the chicken and saute until golden brown and cooked through about 3 minutes on each side, depending on thickness (safe to check)
- Remove the chicken, place on a plate and repeat with remaining pieces, adding more oil if needed.
- Once the chicken is cooked, add the shallot and lemon slices to the pan and saute, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
- Reduce the heat to low, then stir in the remaining butter, capers and lemon juice, to taste. Season with salt and pepper to taste ( didn’t bother). Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.