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- 2 skinless and 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 clove minced garlic
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/2 cup white wine
- 2 tablespoons brined capers, rinsed
Directions:View on My Baking Addiction
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