Chicken Scallopini

4 SERVINGS

• 2 boneless, skinless chicken breasts, (about 1 pound)
• ⅓ cup white wheat or all-purpose flour
• 3 tablespoons butter
• 2 tablespoons olive oil, (extra-virgin)
• pinch of salt
• 2 tablespoons fresh lemon juice
• 2 teaspoons capers
• 1 tablespoon fresh parsley, (chopped)
• lemon slices

1. Place the chicken breast on a cutting board. 
2. Hold your knife parallel to the cutting board and cut the chicken breast in half so you end up with very thin and wide pieces.
3. Place each piece of chicken between two slices of wax paper and pound until it’s ¼-inch thick.
4. Spread the flour out on a plate. 
5. Coat both sides of each piece of chicken with flour.
6. In a large skillet, heat 2 tablespoons of butter with 1 tablespoon of olive oil and a pinch of sea salt over medium-high heat.
7. Once the pan is hot, add the chicken and brown on both sides until it’s fully cooked (about 5 minutes, flipping halfway through). 
8. Transfer the cooked chicken to a plate and keep it warm.
9. Add the remaining tablespoon of butter and olive oil plus sea salt to the same skillet. 
10. Stir in the lemon juice and capers and heat until warmed through.
11. To serve, pour the sauce over the chicken and garnish with parsley and lemon slices.