Chicken Piccatina (Piccatina di Pollo)

INGREDIENTS: (4 servings)
2-4 boneless, skinless Chicken Breast halves (1 1/2 pound)
1/2 cup Chicken Stock or dry White Wine
1/3 cup flour
1/4 cup of brined Capers
1/4 cup fresh chopped parsley
4 Tbsp of Olive Oil
4 Tbsp of Butter
3 Tbsp of Lemon juice
Salt and Pepper

Cut the chicken breast halves horizontally, butterflying them open.
If the breast pieces are large, you can cut any piece into two.
If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and beat them with a meat hammer to 1/4-inch thickness.
Mix together the flour, salt, pepper.
Rinse the chicken pieces in water. Flour them thoroughly in the flour mixture.
Heat olive oil and 2 tablespoons of butter in a large skillet on medium high heat.
Add half of the chicken pieces, do not overfill the pan.
Brown them well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate.
Cook the other breasts in the same way and remove them from pan.
Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
Add the chicken stock (or white wine), lemon juice, and capers to the pan.
Use a spatula to scrape up the browned bits. Reduce the sauce by half.
Whisk 2 tablespoons of butter in the remaining sauce.
Plate the chicken and serve with the sauce over.
Sprinkle with parsley.