2 Whole boneless skinless chicken breasts (cut in 1/2 and butterflied, you will have 8 thinner breast pieces)
Olive oil (extra virgin)
Salt & Pepper
1/3 C Lemon juice
1/2 C Chicken stock (broth from a can is fine)
1/4 C Brined Capers (rinsed)
Season chicken with salt & pepper.
Heat a heavy bottomed skillet over medium heat, pour enough olive oil in to coat the bottom. Cook a few pieces at a time about 3 mins each side, setting the done pieces aside on a platter.
When chicken is removed from pan, add the lemon juice, stock and capers. Bring to a boil, scraping the browned bits from the bottom of a pan. Check seasoning and amount of sauce (amend to add more if you think necessary). Pour over chicken and serve.