1. Butterfly chicken breast halves, then cut in half. Mince garlic and thinly slice lemon.

2. Season chicken with salt and pepper on all sides, then dredge in flour and shake off any excess.

3. In a skillet, heat olive oil and half of the butter. Fry chicken pieces until golden brown on both sides (do not crowd the pan, fry in batches if necessary), about 4 minutes per side. Transfer to a plate.

4. Add garlic, lemon and capers to the skillet. Cook until the garlic is fragrant, about 30 seconds.

5. Add water and stir, scraping any browned bits from the bottom of the pan with a wooden spoon. Remove lemon slices.

6. Reduce heat and pour in heavy cream. Mix well and add chicken. Allow to cook for 3-4 minutes, until the sauce thickens. Taste and adjust seasonings (if the taste is too strong for you, add more water or cream).


7. Add the rest of the butter and chopped parsley, stir.

8. Spoon the sauce over the chicken and serve.