Chicken Piccata

Butterfly each chicken breast (you should end up with 4 fillets), and pound thin (approximately 1 cm).

Season chicken with salt and pepper.

Dredge in flour (we used gluten free).

In a large skillet heat 2 tbsp of olive oil and 2 tbsp of butter over medium high heat. 

When oil starts to sizzle, place 2 pieces of chicken in skillet and cook 3 mins per side. Remove and set aside. 

Repeat adding another 2 tbsp butter and 2 tbsp of olive oil to skillet, and brown your other pieces of chicken. 

Add stock to deglaze the pan, bring to a boil and scrape off browned bits to incorporate into sauce. 

Add lemon juice and capers. 

Return all your browned chicken to pan and simmer for 5 minutes. 

Remove chicken to serving plate.

Add the remaining 2 tbsp of butter to the pan sauce and whisk vigorously until butter is melted.

Spoon pan sauce over chicken before serving.