10 chicken tenders or you can use 4 chicken breasts
Salt and pepper to season
Olive oil (4 tablespoons- divided)
4 tablespoons of butter
All purpose flour (I used King Arthur’s)
Sea salt and freshly ground black pepper
1/2 cup of fresh lemon juice
1/2 cup of chicken stock
1 clove of garlic, minced
1/4 cup of rinsed capers
In a larger size skillet, heat 2 tablespoons of olive oil and 2 pats of butter over medium heat.
While that’s heating, season your chicken with the salt and pepper. Place your flour in a bowl. Dredge your chicken on both sides and dust off. Then place the chicken in the hot oil/butter. Repeat. Let cook for 4 minutes or so on each side. Remove and place on a platter. Once one batch of chicken is cooked, add 2 tbl of olive oil and 2 pats of butter back in the pan and repeat with the second batch of chicken. Cook again, 4 minutes on each side or until golden brown. Remove and set on a platter.
Into you plan, add the lemon juice, chicken stock, garlic and capers. Bring to a boil and scrape down the brown bits on the bottom of the pan. Let this reduce by half. Add the chicken back to the pan and let heat throughly. Remove and place the chicken on a platter and top with fresh lemon slices.
— Knead to Cook