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Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add two pieces of chicken and cook for three minutes. When chicken is browned, flip and cook other side for three minutes. Remove and transfer to plate. Melt two more tablespoons of butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, as the other two pieces of chicken and brown both sides in the same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to the stove and bring to boil, scraping up browned bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for five minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisked vigorously. Pour sauce over chicken and garnish with parsley.
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|Serving Size: 1 Serving (565g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 287 (38%)|
|Amt Per Serving||% DV|
|Total Fat 31.9g||42 %|
|Saturated Fat 13.8g||69 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 320.8mg||99 %|
|Sodium 668.7mg||23 %|
|Potassium 1338.4mg||35 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 2g|
|Protein 110.8g||158 %|
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Calories per serving: 765
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