Instructions

1. In large bowl, add flour.
2. Piece by piece, dredge chicken in flour and shake off excess.
3. Season chicken with salt and pepper.
4. In large skillet over medium-high heat, melt 2 tablespoons of butter along with 3 tablespoons olive oil.
5. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes, or until lightly browned on cooked side. Flip and cook other side for 3 minutes or until lightly browned. Remove chicken and transfer to plate.
6. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil.
7. When butter and oil start to sizzle, add other 2 pieces of chicken and cook until both sides are lightly browned.
8. Remove pan from heat and transfer chicken to plate. Cover plate loosely with foil to keep chicken warm.
9. In pan, add lemon zest, lemon juice, stock, and capers. Place over medium-high heat and bring mixture to boil, scraping up brown bits from pan.
10. Taste mixture and adjust seasonings, if needed.
11. Return chicken to pan, reduce heat to medium, and simmer for 5 minutes or until chicken is cooked through. Remove chicken to platter.
12. Add remaining 2 tablespoons of butter to pan sauce and whisk vigorously.
13. Add two tablespoons of flour to slightly thicken and whisk well.
14. Pour sauce over chicken and garnish with parsley.
15. Serve hot.