Step 1

Butterfly the chicken breast and pound it thin. Salt and pepper to taste.

Step 2

Dredge each piece in flour, shaking off the excess.

Step 3

In a skillet over high heat, melt three Tbsp. butter, and brown the chicken, the browner and crispier the better, 3–5 minutes on each side.

Step 4

Remove chicken from the skillet, and, in the same pan, add chicken stock, lemon, and capers.

Step 5

Boil until the sauce reduces by ⅓, and return the chicken to the skillet.

Step 6

Spoon sauce over the chicken several times.

Step 7

Serve immediately, with the remaining sauce poured over the chicken.

Step 8

Enjoy!