Servings: 4

4 skinless, boneless chicken breasts, halved crosswise (pound thin) 4 skinless, boneless chicken breasts, halved crosswise (pound thin)
1/2 teaspoon sea salt ½ teaspoon sea salt
1/2 teaspoon freshly ground black pepper ½ teaspoon freshly ground black pepper
all-purpose flour for dredging all-purpose flour for dredging
2 cloves of garlic, minced 2 cloves of garlic, minced
4 Tablespoons unsalted butter 4 Tablespoons unsalted butter
2 Tablespoons olive oil 2 Tablespoons olive oil
1/2 cup reduced-sodium chicken broth ½ cup reduced-sodium chicken broth
1/2 cup white wine (optional) ½ cup white wine (optional)
1/3 cup fresh lemon juice (from about 2 lemons) ⅓ cup fresh lemon juice (from about 2 lemons)
1/4 cup drained capers, rinsed ¼ cup drained capers, rinsed
2 Tablespoons chopped fresh flat-leaf parsley 2 Tablespoons chopped fresh flat-leaf parsley

Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat lightly.
In large sauté pan, melt 2 Tablespoons of the butter with the 2 Tablespoons of oil over medium high heat. Add chicken and cook just until brown, about 3 minutes per side.
Using tongs, transfer chicken to plate. Reduce heat to medium, add garlic to pan and cook one minute.
Add the broth, wine if using, lemon juice and capers to the same pan. Bring broth mixture to a boil over medium-high heat, scraping brown bits from bottom of the pan.
Return chicken to pan and simmer until just cooked through, about 5 minutes. With tongs, transfer chicken to platter.
Whisk remaining 2 Tablespoons butter into sauce. Pour sauce over chicken, garnish with parsley.