2 boneless skinless chicken breast butterflied.

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.

cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

In the same pan add the lemon juice, stock and capers. bring to boil, scraping up brown bits from the pan for extra flavor.

Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously.

Pour sauce over chicken and garnish with parsley.

Boil 2 cups of water and add quinoa

Turn heat down to low and simmer for 15 mins. Make sure to drain quinoa holds a lot of water.