Go Ancestry

I love this place.

INGREDIENTS 2 skinless and boneless chicken breasts, butterflied Salt and black pepper All-purpose flour 6 tablespoons butter 5 tablespoons 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   INSTRUCTIONS 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. Add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. As above, add more butter and olive oil to frying pan and cook the remaining chicken. Into frying pan add the lemon juice, stock and capers. Bring to boil, scraping the pan for extra flavor. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.   NOTE: I find that I like this with Fettuccini pasta.  With pasta I also desire more sauce, so I would normally add more of the stock, lemon juice and capers in similar proportions to make as much sauce as I desire for the meal.  If it becomes to thin, just add in some flour to thicken the sauce.    EAT  

Just trying this again today and thought to add a bit of parmesan cheese that was getting a bit older.

This tastes very good, but I think I am going to cut the recipe in half as it is just too much food unless you are serving for a family of 8 or so.

In a few short weeks I will be back in Germany and visiting Munich, Nurnberg, Dresden, Prague, and again in Munich.   I am so excited to be heading back, visiting Oktoberfest, and then traveling around a bit to some familiar and new places.