Lemon Caper Chicken Piccata (Giada's Recipe)

Butterfly chicken breasts and cut them into halves horizontally. The chicken pieces should be around ¼ inch thickness. If they seem to be thick, pound them with a meat hammer to desired thickness.
2 Chicken Breasts
Season chicken with salt and freshly ground black pepper and dredge chicken in all-purpose flour until well coated.
½ Teaspoon Salt, ½ Teaspoon Black Pepper, ½ Cup Flour, All Purpose
Put a large skillet over medium heat; melt 2 tablespoons butter with 2 tablespoons of olive oil.
2 Tablespoon Olive Oil, 2 Tablespoons Butter
Add the chicken pieces without overcrowding the pan. Cook for 3-4 minutes on each side until the chicken turns light brown in color. Remove and transfer to a plate.
In the same pan add chicken stock, lemon juice, and capers. Bring it to boil, scraping up the brown bits from the pan. Let the sauce simmer for a few minutes until reduced to half.
½ Cup Chicken Stock, 2 Tablespoon Lemon Juice, ¼ Cup capers
Add the remaining 2 tablespoons of butter and whisk vigorously.
2 Tablespoons Butter
Place the chicken on your serving plate (reheat the chicken in the oven if it's cold) and pour the sauce over it. Garnished with chopped parsley.
3 Tablespoon Chopped parsley