1 ½ pounds boneless chicken breasts
Freshly ground pepper
All-purpose flour, for dredging
2-3 TB unsalted butter
2 TB extra-virgin olive oil
2 TB fresh lemon juice
½ cup chicken stock
¼ cup dry white wine
2 TB capers, rinsed
2 TB fresh parsley, minced for garnish
Place chicken breasts on a cutting board and lay a piece of plastic over them. With a meat mallet or a rolling pin, pound to ¼ inch thickness. You will have 7 or 8 pieces. Pat cutlets dry, and season generously with salt and pepper. Pour some flour in a shallow dish and dredge chicken, shaking off the excess.
In a large skillet over medium-high heat, melt 1 tablespoon of butter with 1 tablespoons olive oil. When butter and oil start to sizzle and pan is hot, add several pieces of chicken and cook until golden brown, about 2-3 minutes per side. Transfer chicken to a plate and cover loosely with foil. Add 1 more tablespoon of butter and 1 more tablespoon olive oil to the pan and cook remaining pieces of chicken, browning both sides in same manner. Transfer chicken to the plate to keep warm.
Into the pan add the lemon juice, stock, white wine and capers. Bring sauce to a boil, scraping up brown bits from the pan for extra flavor with a wooden spoon. Reduce heat to medium and simmer for 5 minutes. If desired, add an additional tablespoon of butter, which will thicken the sauce. Add the chicken back into the pan until just heated through, turning to coat. Taste and add more salt, pepper or lemon juice as desired. When ready to serve, garnish with parsley.