This was really easy and really yummy! You do have to watch the butter to make sure it doesn't get too brown, but otherwise the recipe is pretty straight forward. I served this over angel hair pasta with a salad for the adults and lima beans for the kids. The kids shied away from the capers, but other than that, it was a hit!
2 boneless skinless chicken breasts, butterflied then cut in half
Sea salt and freshly ground black pepper
6 T unsalted butter
5 T extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup capers
1/3 cup fresh parsley, chopped
Complete recipe found on foodnetwork.com, HERE.