• 2 Boneless Skinless Chicken Breasts
• Salt and Pepper To Taste
• 1 1/2 Cups Flour
• 1 1/2 Tablespoons Butter
• 1 Tablespoon Olive Oil
• 1 1/4 Cups Chicken Stock
• 1 Cup Heavy Cream
• 1 Teaspoon Salt
• 1 Teaspoon Pepper
• 1 Teaspoon Minced Garlic
• 2 Lemons (1 Lemon Sliced, 1 Lemon for Juice)
• Fresh Parsley for Garnish 
• Capers For Serving
• Shredded Parmesan Cheese for Serving

Instructions:

1. Cut Chicken in half widthwise. Season with salt and pepper on both sides.
2. Coat Chicken with the Flour, and gently shake off any excess.
3. Preheat your skillet to Medium High and add Butter and Olive Oil to pan, swirl to coat the pan well. 
4. Lay the Chicken breasts into the pan and cook for about 3 to 5 Minutes per side (or until golden brown - and fully cooked through)
5. Remove chicken and set aside.
6. Pour 1/4 cup Chicken Stock.
7.  Lower heat and gradually whisk remaining Chicken Stock and Cream. 
8. Season with Salt and Pepper. Add Minced Garlic and Lemon juice. Simmer for 5 Minutes.
9. Remove from heat.Add Chicken to the pan and spoon sauce over Chicken. Allow the sauce to cool for 5 minutes to thicken.
10. Serve with Fresh Parsley, Grated Cheese and Capers. 
11. Serve and Enjoy!