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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 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. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan 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. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
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Wild Boar in the Style of the Eastern Side: Cinghiale di Calitri
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By er1019
Michigan
on November 25, 2012
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Restaurant quality. There was just barely enough sauce to wet the angel hair pasta I served with the chicken. Next time I may try to use less butter...or maybe not!
By Aunt Jac
Houston, Texas
on September 04, 2012
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After watching another show, I decided to pound the chicken and soaked it in buttermilk first. I added italian bread dipping seasoning to the flour before dredging it and then did everything else the same. Big hit! I only gave it 4 stars because it's not the healthiest dish I've ever made. But, it was well worth it!
By andreacandelario7
Clarksvillw
on May 15, 2012
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I replaced the boneless for drums and it took a little longer but the results was wonderful, yummy
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