Ingredients

• 2 lbs chicken cutlets, tenders or breasts
• 2 ½ tsp sea salt, divided
• ½ tsp pepper
• 1 cup flour
• 10 tbsp unsalted butter, cut into pieces and divided
• 4 tbsp olive oil, divided
• 1 shallot, minced
• 1 tbsp garlic, minced
• 1 ½ cups chicken stock
• 1 lemon, juiced (1 tbsp) and zested (2 tsp)
• 2 tbsp capers, drained
• 1 small bunch parsley, chopped for garnish

Instructions

<ol>
<li>Slice the chicken in half horizontally, making sure the thickness is roughly the same throughout to ensure even cooking. Season with salt and pepper on both sides.</li>
<li>Dredge each piece of chicken in the flour and gently shake to remove excess. Discard remaining flour.</li>
<li>Set a large skillet over medium-high heat and add 2 tablespoons of olive oil and 3 tablespoons of butter. Stir until melted.</li>
<li>Add 2 or 3 chicken cuts to the pan at a time, working in small, uncrowded batches. Sautee until browned (2-3 min) and flip to saut&eacute; the other side (2-3 min). Add 2 more tablespoons of oil and 3 more tablespoons of butter to the pan before beginning each new batch.</li>
<li>Remove the chicken and set on a plate, keeping the drippings in the pan. Add the shallots and saut&eacute; until tender (1 min). Add the garlic and saut&eacute; (1 min).</li>
<li>Add the chicken stock and simmer for several minutes until the volume has reduced by approximately half (4-5 min).</li>
<li>Reduce heat to low and stir in the remaining 4 tablespoons butter, adding the capers, lemon juice and zest. Add sea salt to taste.</li>
<li>Plate the chicken by pouring the sauce over top and sprinkling parsley for garnish. Serve immediately.</li>
</ol>