4 boneless, skinless chicken breasts (butterflied)
Curt's Table Spice
Flour (enough to coat the chicken breasts)
1/2 C Oilerie Lemon Extra Virgin Olive Oil
1-2 T.butter
Capers
Lemon wedges

In a saucepan over medium heat, bring 1/4 C. of the Oilerie Lemon Extra Virgin Olive Oil to heat. Season each chicken breast with Curt's Table Spice. Add flour to a plastic bag. Add the chicken breasts (one at a time) and fully coat with flour. (shake off any excess).

Brown the chicken breasts in the Lemon Olive Oil, turning once to make sure both sides of each breast are golden brown. Remove from pan. To the saucepan, add 1/4 cup more of the Lemon Olive Oil, the butter and capers. Bring the mixture back up to medium heat. Put the browned chicken breasts back into the saucepan and continue to cook until the chicken is done (approximately 15 minutes). Remove from saucepan and garnish each with a lemon wedge. Serve with your favorite pasta or orzo.

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