Chicken Piccata

Ahhnd more Bitchin' Camero! Raise you hand if you don't like the word piccata.  I thought so.  Enjoy! 

4 boneless, skinless chicken breast halves, patted dry (2 ½ - 3 lbs total)  
Kosher salt and freshly ground black pepper  
1/2 cup all-purpose flour  
2 Tbsps olive oil  
4 Tbsps unsalted butter  
2 Tbsps fresh lemon juice  
1 Tbsp capers, drained  
2 Tbsps chopped fresh flat-leaf parsley  

Cover chicken breasts w/ piece of plastic wrap and using a meat pounder, flatten each breast to an even ¼”. Sprinkle chicken on both sides with s & p. Put the flour in a shallow bowl. Dredge each piece of chicken in the flour and shake off any excess. Heat oil & 2 tbsp butter over med-high heat.

When the foaming subsides, add chicken & cook until golden brown on one side, 2-3 mins. Turn chicken & brown other side, 1-2 mins. When done, remove chicken from the pan, sprinkle with a little more salt and pepper, and set aside. Remove the pan from the heat and whisk in the lemon juice and capers, scraping up any brown bits and pieces left from the chicken.

Whisk in the remaining 2 tablespoons of butter. Return chicken to the pan, turn the heat to medium, and heat for 1 min. Garnish w/ parsley and serve immediately.