Ingredients

2 Each	Skinless-Boneless Chicken Breasts, butterflied & then cut in half making 4 pieces
4 Tbls	Chef Brik - Black Garlic & Shallot Rub
7 Tbs	Unsalted Butter
4 Tbs	Extra-Virgin Olive Oil
1/3 Cup	Dry White Wine
1/3 Cup	Fresh Lemon Juice
1/2 Cup	Low Sodium Chicken Stock
1/4 Cup	Rinsed Capers
as needed	Chopped Fresh Parsley
as needed	All-Purpose Flour, for dredging
to taste	Kosher Salt & Freshly Ground Black Pepper

Method

Place each chicken breast between 2 sheets of parchment paper or plastic wrap & pound out to 1/4-inch thick
Generously season the chicken breast pieces with the “Black Garlic & Shallot” rub & dredge them in flour. Shake off excess flour
In a large skillet over medium heat, melt 2 Tbs of butter with 2 Tbs of olive oil
When butter & oil start to sizzle, pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side, until browned. Do not crowd skillet
Remove & transfer to plate.
Repeat process with remaining chicken adding 2 Tbs of butter & 2 Tbs of olive oil
Bring the pan back up to heat over medium-high heat, & deglaze the pan with white wine and reduce by ¾, scraping up brown bits from the pan for extra flavor
Add lemon juice, stock & capers to the pan. Check for seasoning
Return all the chicken to the pan and simmer for 5 minutes
Remove chicken to platter & add remaining 3 Tbs butter to sauce & whisk vigorously.
Pour sauce over chicken and garnish with chopped parsley