• 2 skinless and boneless chicken breasts, butterflied and then cut in half.
  • Sea Salt and freshly ground black pepper
  • all-purpose flour for dredging
  • 6 tablespoons unsalted butter
  • 5 tablespoons Della Terra Organic Extra Virgin Olive Oil
  • 1/3 Cup fresh lemon juice
  • 1/2 Cup Chicken Stock
  • 1/4 Cup Capers in salt brine
  • 1/3 Cup fresh parsley chopped


  1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons of olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.
  3. When chicken is browned, flip and cook on the other side for 3 minutes. Remove and transfer to a plate.
  4. Melt 2 more tablespoons of butter and add another 2 tablespoons of olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in the same manner. Remove pan from heat and add chicken to the plate.
  5. Into the pan add the lemon juice, stock and capers. Return to the stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
  6. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to a platter.
  7. Add remaining 2 tablespoons butter to sauce and whisk vigorously.
  8. Pour sauce over chicken and garnish with parsley.


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