Chicken and butter-lemon sauce with capers
4 boneless, skinless chicken breast halves, patted dry
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
4 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1 tablespoon capers, drained
2 tablespoons chopped fresh parsley
1. Cover the chicken breasts with a piece of plastic wrap and, using a meat pounder, flatten each breast to an even 1/4-inch thickness. Sprinkle the chicken on both sides with salt and pepper. Put the flour in a shallow bowl. Dredge each piece of chicken in the flour and shake off any excess.
2. In a large sauté pan, heat the oil and 2 tablespoons of the butter over medium-high heat. When the foaming subsides, add the chicken and cook until golden brown on one side, 2 to 3 minutes. Turn the chicken and brown the other side, 1 to 2 minutes. When done, remove the chicken from the pan, sprinkle with a little more salt and pepper, and set aside.
3. Remove the pan from the heat and whisk in the lemon juice and capers, scraping up any brown bits and pieces left from the chicken. Whisk in the remaining 2 tablespoons of butter.
4. Return the chicken to the pan, turn the heat to medium, and heat for 1 minute. Garnish with parsley and serve immediately.
..you can serve it with either couscous, rice, steamed veggies or a side asparagus or all the above.