2 skinless, boneless chicken breasts, halved horizontally
Sea salt and freshly ground pepper
½ cup plain flour for dredging
7 tbsp Lewis Road Creamery Butter
3 tbsp extra-virgin olive oil
1 shallot, finely chopped
2 garlic cloves, peeled and grated
½ cup chicken stock
1 tbsp lemon juice
2 tsp lemon zest
1 ½ tbsp. capers, drained
Lemon slices , for garnish
Flat leaf parsley, chopped for garnish
Season the chicken with sea salt and pepper. Place the flour on a plate and dredge the chicken breasts, shaking off any excess. Discard the flour when finished.
In a heavy based frypan and over a medium to high heat, melt 2 tbsp butter and 1 tbsp olive oil. Working in batches, taking care not to crowd the pan, add half the chicken and saute for 2-3 minutes each side or until golden brown. Set aside of a plate and keep warm while you do the next batch.
Clean out the frypan and add another 2 tbsp butter and 1 tbsp olive oil and heat through before adding the remaining chicken breasts and repeat as above. Once cooked set aside with the other chicken.
Clean out the frypan again and add 1 tbsp butter and 1 tbsp olive oil and melt together. Add the shallot and cook gently for about 1 minute then add the garlic and cook for another minute. Add the stock and simmer for 4 to 5 minutes.
Reduce the heat to low and add the remaining 2 tbsp butter, lemon juice and zest and capers and whisk together and continue cooking for another 2 to 3 minutes. Adjust the seasoning as you wish and gently spoon over the chicken. Garnish with the extra lemon slices and chopped parsley.