Enjoy this delicious restaurant favorite at home with your choice of side and fresh garden salad.  This recipe has very few ingredients but is very delicious and easy to prepare; It sure pleased my entire family.

Recipe courtesy: Giada De Laurentiis -Food Network

3 skinless and boneless chicken breasts, butterflied and then cut in half or 10 chicken tenders
Salt and freshly ground black pepper
3/4 cup All-purpose flour, for dredging
6 Tbsp. unsalted butter
5 Tbsp. extra-virgin olive oil
2Tbsp. fresh lemon juice
1 cup chicken stock
1/2 cup Heavy Cream
2 Tbsp. brined capers, rinsed
2 Tbsp. fresh parsley, chopped

If chicken breasts are overly thick, pound until slightly flattened. ( I used chicken tenders) Season with salt and pepper on both sides, then dredge in flour.

Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Fry the chicken breasts in batches until golden brown on both sides. (make sure the skillet is not overcrowded) , monitoring the oil/butter mixture to make sure it doesn’t burn. Decrease heat as needed. Transfer chicken to the plate and remove skillet from the heat.

Add the lemon juice, chicken stock and capers into the skillet. Whisk the sauce, scraping the bottom of the pan. Return skillet to stove and bring to a boil; add heavy cream and mix well. Check for seasoning and adjust if needed. Return all the chicken to the skillet and simmer for 4-5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter and some parsley to the sauce and whisk well. Pour sauce over chicken and garnish with parsley. Serve with your favorite pasta or mashed potato. My family preferred with mashed potato and salad.