2 skinless and boneless chicken breasts, butterflied and then cut in half and pounded 1/2 inch thin

Salt and freshly ground black pepper

All purpose flour for dredging

6 tablespoons unsalted butter

5 tablespoons extra virgin olive oil

1/3 cup fresh lemon juice

1/2 cup chicken stock

1/4 cup brined capers, rinsed

1/3 cup fresh parsley, chopped



Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.


In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the additional chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.


Pour off majority of excess fat and discard. Add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Add remaining 2 tablespoons of cold butter to sauce with parsley and whisk vigorously.   Serves 4

This risotto manages to be savory and light at the same time with additions of peas that give it a springtime taste.