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Ingredients
  • 4 thin chicken breast filets
  • Salt and pepper
  • All-purpose flour for dredging
  • 6 tablespoons butter divided
  • 5 tablespoons extra-virgin olive oil divided
  • ⅓ cup fresh lemon juice
  • ½ cup chicken stock or white wine
  • ¼ cup brined capers rinsed
  • 2 to 3 tablespoons fresh parsley chopped
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