2 boneless chicken breasts cut in half (double for your family size)
sea salt and freshly ground pepper
6 tablespoons butter
5 tablespoons extra virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken broth
1/4 cup capers, rinsed
1/3 cup chopped Italian parsley
8 oz baby bella mushrooms
2 cloves minced garlic
Season chicken with salt and pepper. Dredge chicken in flour. In a large fry pan on medium heat, melt 2 tablespoons butter with 3 olive oil. When butter starts to make a sizzling noise, add the mushrooms and garlic cook for 3 minutes stirring remove mushrooms from pan with a slotted spoon and set aside. Add the chicken cook for around 2 minutes on each side ( just to seal the flour which keeps the chicken juicy). Add the rest of the olive and butter and continue cooking the chicken until browned on both sides and juices run clear. Remove the chicken pieces and place on a plate keeping warm mixed with mushrooms.
Place the lemon juice in a bowl and add 3 tablespoons of butter to the sauce, chicken broth and whisk. Place back into the pan (that you sautéed the chicken in) and boil with whatever little bits in the pan has leftover for 2 minutes. Add the capers and simmer 1 minute. Pour over the chicken. Garnish with parsley. Serve on a bed of rice or your favorite pasta boiled to package directions.
+claudia lamascolo author