2 Lemons
| 4 Chicken Breasts |
| Salt |
| All Purpose Flour |
| Freshly Ground Black Pepper |
| 6 Tbsp. Olive Oil |
| 6 Tbsp. Butter |
| 2 Garlic Cloves |
| 10 Large Green Olives (Cerignola) |
| 1/4 Cup Capers in Brine |
| 1 Cup Chicken Stock |
| 2 Tbsp Parsley |
| 1 Cup Wine |
Squeeze juice from 1 1/2 lemons and reserve. Cut remaining 1/2 of lemon into thin slices. Dredge chicken in flour, salt & pepper. Fry chicken in 3 Tbsp. Olive Oil & 2 Tbsp. butter. Cook both sides until golden brown. Remove & drain. Wipe out skillet & add remaining olive oil, butter, garlic and lemon slices. Add capers and olives. Add 1 cup wine & cook until reduced by 1/2. Add chicken stock, cook 4 min. Add chicken.