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Ingredients
  • 2 lbs Chicken cutlets, tenders or chicken breasts (halved horizontally)
  • 2 ½ tsp Salt, divided
  • ½ tsp Pepper
  • 1 cup Flour for dredging
  • 10 tbsp Butter, cut into pieces, divided
  • 4 tbsp Olive oil, divided
  • 1 Shallot, minced
  • 1 tbsp Garlic, minced
  • 1 ½ cups Chicken stock
  • 1 Lemon juiced (1 tbsp)
  • 2 tsp Lemon zest
  • 2 tbsp Capers, drained
  • Parsley, chopped, for garnish (optional)
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