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 pan add Capers, Garlic, Thyme, Chicken stock and Lemon juice. Bring to boil, scraping up brown bits from the pan for extra flavor.
Return all the Chicken to the pan and simmer for 5 min. Add remaining 2 tbsp. Butter to the sauce and whisk vigorously.
Garnish with parsley.