(Giada De Laurentis & Lee)

Salt and pepper  Flour for dredging
6 Tbsp. butter   5 Tbsp. olive oil
1/3 cup lemon juice  ½ cup chicken broth
¼ cup capers   1/3 cup fresh parsley, chopped
2 skinless and boneless chicken breasts, butterflied and then cut in half

Season chicken with salt and pepper.  Dredge chicken in flour and shake of excess.  In a large skillet over medium high heat, melt 2 Tbsp. butter with 3 Tbsp. olive oil.  When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.  When chicken is browned, flip and cook other side for 3 minutes.  Remove to plate.  Melt 2 more Tbsp. butter and add another 2 Tbsp. olive oil.  When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner.  Remove pan from heat and add chicken to plate.

Into the pan add the lemon juice, broth, and capers.  Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.  Check for seasoning.  Return all the chicken to the pan and simmer for 5 minutes.  Remove chicken to clean platter.  Add remaining 2 Tbsp. butter and parsley to sauce and whisk vigorously.  Pour sauce over chicken.

Note:  I used 2 regular breasts and 2 thighs because Charlie likes thighs.  He loved this recipe.

Note:  Fresh white fish (red fish, tilapia, snapper, for ex.) may be substituted for the chicken.