Ingredients

• 1 pounds, skinless chicken breast halves
• 1/2 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 1 pinch ground black pepper
• 3 tbsp grated parmesan cheese
• 4 tbsp extra virgin olive oil
• 4 tbsp butter
• 1/2 cup low sodium chicken stock
• 2 tbsp fresh lemon juice
• 1/4 cup capers
• 2 tbsp chopped parsley

Directions

1. Slice the chicken breasts horizontally, butterflying them. If chicken breasts are thick, pound them with a meat hammer
2. Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Coat them well in flour mixture.
3. Heat olive oil and 2 tbsp of the butter in skillet on medium high heat. Add chicken and brown each side, remove from pan and set to the side
4. Add chicken stock, lemon juice, and capers to the pan. Reduce the sauce by half
5. Whisk in the reaming 2 tbsp of butter.
6. Serve immediatly, sprinkle with parsley.