• 2 chicken breasts cut in half (4 pieces total 1″ thick each)
  • 2 tbsp. canna butter
  • 4 tbsp. butter
  • 5 tbsp. extra virgin olive oil
  • 1/2 cup chicken stock
  • 1/3 cup fresh squeezed lemon juice (3 lemons)
  • 1/3 cup fresh chopped parsley
  • 1/4 cup capers (rinsed with water)
  • Salt and pepper to taste
  • Flour to cover chicken


Sprinkle salt and pepper on chicken pieces, subsequently coating in flour. Get out a large skillet or frying pan and place over medium heat. Melt 2 tbsp. of the regular butter, along with 3 tbsp. of the olive oil in the skillet. Once the butter and oil begin to lightly sizzle, add 2 pieces of the chicken, cooking for 3 minutes. Flip over and cook an additional 3 minutes. Remove these and place in an oven safe, covered container in the oven on “warm.” Add another 2 tbsp. of regular butter and the remaining 2 tbsp. of olive oil. Again, wait until it lightly sizzles then add the remaining two pieces of chicken to the pan. Cook 3 minutes per side again and place in the covered dish in the oven, with the other two pieces of chicken. Next, add chicken stock, lemon juice and capers to the pan. Allow to simmer, using a spatula to stir constantly. Return chicken pieces to the pan and simmer for another 4 minutes, placing the chicken on dinner plates when done. Add the 2 tbsp. of canna butter to the pan, whisk vigorously and pour over the chicken. Add the parsley on top of the sauce, serve and enjoy.

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