Butter - 2 tbsp. + 2 tbsp. Olive Oil - 3 tbsp. Chicken Breast - 8, butterflied and seasoned with Salt and Pepper and dredges in AP Flour Caper - 2 tbsp. Garlic - 4 cloves Thyme Chicken Stock - 3/4 cup Lemon - 1, juiced Parsley Heat Butter and Oil in a large skillet over medium high heat. Add 2 pieces of Chicken and cook for 5 min. When Chicken is browned, flip and cook other side for 3 min. Remove from heat and transfer to plate. Repeat with remaining Chicken pieces. Into the
