Ingredients:
-4 thin sliced, skinless, boneless chicken breast
-3 tbsp olive oil
-6 tbsp butter
-4 cloves of garlic, smashed
-½ cup flour
-½ cup white wine
-½ cup chicken stock
-2 tsp drained capers
-3 tbsp fresh lemon juice
-3 tbsp fresh chopped parsley
-Salt and pepper to taste
Directions:
1. In a shallow bowl, add the flour and salt and pepper. Mix well
2. Coat each piece of chicken on both sides with flour and set aside
3. Add 3 tbsp of oil and 2 tbsp of butter to a large saute pan on high heat
4. Cook the chicken for about 2 minutes on each side or until golden brown. Remove from heat and set aside
5. Add remaining oil and cook for about 30 seconds or until hot
6. Add the garlic and cook until it just starts to brown
7. Add the wine and capers and cook for about 2 minutes, stirring constantly
8. Add the chicken stock, remaining butter, lemon juice, parsley, salt and pepper and stir until well combined
9. Add the chicken breast and cook an additional 2 minutes or until chicken is heated through