Ingredients

• ●2 large, about 6 oz each Chicken breasts
• ●1/2 cup All-purpose flour
• ●1/2 teaspoon Salt
• ●1/4 teaspoon Black pepper
• ●2 tablespoons Olive oil
• ●4 tablespoons Butter
• ●1 small, minced Shallot
• ●1/2 cup Chicken broth
• ●1/4 cup, freshly squeezed Lemon juice
• ●2 tablespoons, drained Capers
• ●2 tablespoons, chopped Fresh parsley

Instructions

1. 1Pound chicken breasts to 1/4-inch thickness. Season with salt and pepper.
2. 2Dredge chicken in flour, shaking off excess.
3. 3Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
4. 4Cook chicken for 3-4 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
5. 5Add shallot to the skillet and cook until softened, about 1 minute.
6. 6Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
7. 7Stir in capers and remaining 2 tablespoons butter. Cook until sauce thickens slightly, about 2 minutes.
8. 8Return chicken to the skillet and coat with sauce. Garnish with fresh parsley and serve immediately.