Tank Cooks Chicken Piccata

Recipe sent by Andrew Beals

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Ingredients:
boneless chicken breasts butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup parsley

Directions:
1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
2. In a large skillet over medium-high heat, melt 2 tablespoons of butter with 3 tablespoons of olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. Flip and cook the other side for 3 minutes when the chicken is browned.
3. Remove the chicken and transfer it to a plate.
4. Melt 2 more tablespoons of butter and add another 2 tablespoons of olive oil.
5. Add the lemon juice, stock, and capers to the pan. Return to the stove and boil, scraping brown bits from the pan for extra flavor. Check for seasoning.
6. Return all the chicken to the pan and simmer for 5 minutes. Remove the chicken to a platter. Add the remaining 2 tablespoons of butter to the sauce and whisk vigorously.
7. Pour the sauce over the chicken and garnish with parsley.