Categories: chicken, not tried

Ingredients

• 2 skinless and boneless chicken breasts, butterflied and then cut in half (or 4 thin sliced chicken breasts)
• Kosher salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 2/3 cup fresh lemon juice
• 1 cup chicken stock
• 1/2 cup brined capers, rinsed
• white wine
• minced garlic
• 1/3 cup fresh parsley, chopped, for garnish if desired
• angel hair pasta

Directions

1. eat oven to 200.

2. Season chicken with Kosher salt and pepper.

3. Bake 15-30 minutes – until 145-150 degrees inside.

4. Dredge chicken in a little melted butter, just to moisten, then flour and shake off excess.

5. In a large skillet over medium heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes per side. Remove and transfer to plate.

6. Set a pot of water to boil and cook pasta.

7. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

8. Into the pan add the lemon juice, stock and capers, and a little white wine and minced garlic if desired (not included in original recipe). Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and angel hair pasta, garnish with parsley.

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