Chicken Scaloppine, The Singing Chef, Andy LoRusso, Santa Barbara CA

CHICKEN SCALOPPINE WITH LEMON AND CAPERS
Serves 2 to 4

4 skinless, boneless chicken breast halves, about 5 ounces each
1/2 tsp Kosher salt
Fresh ground Black Pepper
2 tablespoons butter
1 tablespoon extra virgin olive oil
1/2 cup dry white wine
1/2 cup Chicken Stock
3 tablespoons lemon juice
2 tablespoons capers, drained
2 tablespoons finely chopped Italian parsley.

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Pound chicken to 1/4-in thickness between sheets of wax paper or plastic wrap. Season with salt and pepper.In a large frying pan, melt butter with olive oil over medium heat. Add chicken and cook 2 minutes. Turn and cook 2 minutes longer, or until white throughout. Remove to a warmed platter..Cover loosely with foil to keep warm.

Pour wine into pan. Add stock and boil until reduced by half, about 2 minutes. Add lemon juice, capers, and parsley. Pour over chicken and serve.