Step 1

Preheat the oven to 350°. Cut the chicken breasts in half crosswise, cover with wrap or place in a ziplock bag and pound to a uniform thickness then sprinkle with salt and pepper. Place flour in a shallow bowl and dredge the chicken breasts to coat lightly on both sides, shaking off any excess.

Step 2

In a large skillet, heat olive oil over a medium-high heat, then brown the chicken in batches, adding additional oil as needed. Don’t overcrowd the skillet or they won’t go crispy. Transfer the chicken to an ungreased baking dish.

Step 3

Add stock, capers and lemon juice to the skillet, stirring to loosen any browned bits from the base. Whisk in the butter a little at a time until you have a creamy sauce that coats the back of a spoon. Pour the sauce over the chicken breasts and bake for 5-10 minutes or until you have a minimum internal temperature of 165℉. Editor’s Tip: If using fresh lemons, cut a few thin slices (rind and all) and add to the sauce. You can also grate some zest into the sauce for a real punch of fresh citrus fragrance.