Chicken with Lemon Caper Pan Sauce

Season chicken breasts generously with salt and pepper on both sides.

Slowly preheat a stainless steel pan over medium heat. Add olive oil and 1 tablespoon of butter.

Once the butter is melted and foaming, carefully place the seasoned chicken breasts in the pan. Sear for 4-6 minutes per side, until golden brown and cooked through.

During the last minute of cooking, add the lemon halves to the pan, cut-side down, to sear.

Remove the cooked chicken from the pan and set aside on a plate or cutting board. Leave the seared lemons and the browned bits (fond) in the pan.

Reduce the heat slightly. Add 1-2 tablespoons of butter to the pan and let it melt, scraping up some of the fond.

Add the capers to the pan and stir.

Pour in the chicken broth to deglaze the pan. Use a wooden spoon to scrape all the browned bits from the bottom of the pan.

Using tongs, squeeze the juice from the warm, seared lemons into the sauce. Use a strainer to catch any seeds.

Return the chicken breasts to the pan. Let the sauce simmer for a few minutes until it thickens slightly.

Spoon the pan sauce over the chicken and serve immediately.