Chicken Piccata (taken from the FOOD network)

2 chicken breasts butterflied and cut in half.
Sea salt and freshly ground black pepper.
All purpose flour
6 T of butter
5 T of EVOO
1/3 cup lemon juice
1/2 cup chicken stock
1/4 cup capers
1/3 cup fresh parsley

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 4T of butter with 5T EVOO. When butter and oil start to sizzle add chicken and cook for 3 minutes. When chicken is brown, flip and cook the other side for 3 minutes. Remove and transfer to a plate.

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

YUM YUM YUM