chicken scaloppine with lemon and capers for two

2 boneless skinless chicken breast halves
1/2 teas salt1/8 teas pepper
2 tablespoons butter
1 tablespoon olive oil1/3 cup dry white wine
1/3 cup chicken stock
3 tablespoons lemon juice
2 tablespoons capers rinsed and drained
2 tablespoons finely chopped parsley


pound the chicken breast to 1/4 of an inch thickness in a ziplock bag
season with salt and pepper

in a large frying pan melt the butter with the olive over a med  heat oil add the chicken and cook for three minutes turn and cook another 3 minutes till done and no longer pink remove to a warm plate cover loosely with foil  pour the wine into the pan and deglaze  add the stock and cook till reduced by half about 2 minutes add the lemon juice capers and parsley pour over the chicken  and serve   i like this with a green of choice and a salad