Yield 4 servings
- 2 boneless skinless chicken breasts
- Kosher salt and cracked black pepper
- ½ cup all-purpose flour, for dredging
- 4 tablespoons extra-virgin olive oil
- ½ cup (1 stick) unsalted butter
- 1 cup low-sodium chicken broth
- Grated zest and juice of 1 lemon
- 2 tablespoons capers, rinsed
- 1 tablespoon chopped fresh parsley
Put one of the chicken breasts on cutting board. Keeping your knife parallel to the cutting board, cut into the thickest part of the chicken breast. Slice horizontally all the way through the chicken breast to make two thinner pieces that are about 1/2–inch thick. Repeat with the other chicken breast. Season chicken liberally with salt and pepper. Dredge the chicken in flour, shaking off any excess.
Heat 2 tablespoons of the olive oil and 2 tablespoons of the butter in a large skillet set over medium-high heat. Put 2 pieces of chicken in the skillet and cook until golden brown on one side, 3 to 5 minutes. Flip the chicken and cook until cooked through, about 1 more minute. Transfer the chicken to a plate and cover with foil to keep warm. Pour off the remaining oil and butter and wipe out the pan. Add another 2 tablespoons each of olive oil and butter to the skillet and repeat the same steps for the 2 remaining chicken pieces. Keep all cooked chicken pieces warm under the foil.
Make pan sauce by adding the lemon juice and zest, broth, and capers to the skillet and bring to a boil. Using a wooden spoon, scrape up the browned bits from the bottom of the pan (those bits add a lot of flavor). Cook until reduced by half, 3 to 5 minutes. Remove the skillet from the heat and whisk in the remaining 4 tablespoons butter. Season with salt and pepper to taste. Return the chicken to pan and turn to coat.
To serve, put a piece of chicken on each of 4 serving plates. Spoon the sauce over chicken and garnish with the parsley.