Chicken Piccata

Instructions

1. Season the chicken on both sides generously with salt and pepper. 
2. Place the flour in a shallow bowl. Dredge each chicken filet by dipping in the flour and shake off any excess.
3. Heat 4 tbsp oil and 4 tbsp butter in a large skillet over medium-high heat. When hot and the butter has melted, turn to medium and shallow fry the 4 chicken filets 3-5 minutes per side, until golden brown and cooked through to 165F when read on an instant read thermometer. 
4. **Note: if only 2 pieces of chicken fit in your skillet, fry in two batches, using 2 tbsp olive oil and 2 tbsp butter for each set of two chicken filets.**
5. Transfer the chicken to a plate.
6. Make the sauce: Add the lemon juice, chicken broth and capers to the skillet and bring to a simmer. Turn to medium-low, keep at a simmer and scrape up any browned bits from the bottom of the pan. Simmer for about 5 minutes until the liquid is reduced by a third to a half.  Once the sauce is slightly reduced, turn the heat down to low and stir in 2 tbsp butter and ½ tsp salt until the butter is melted.
7. Take the sauce off the heat and pour over the chicken. Garnish with parsley and serve.