by THEYUMMYBOWL
Creamy lemon chicken pieces dredged in a flour mixture and cooked in melted butter until golden brown.
Combine salt, black pepper, flour, and parmesan in a shallow dish. Coat the chicken pieces thoroughly with the mixture.
Heat 3 tablespoons of cooking oil and 3 tablespoons of butter in a pan over medium-high heat. Once the butter has melted, cook the chicken on both sides for 3-4 minutes per side.
Transfer the cooked chicken to a plate. Add shallot, saute for 2 minutes, and add garlic. Saute for 30 seconds more. Add more olive oil if needed.
Pour in chicken stock and deglaze the pan. Allow the mixture to simmer and to reduce in size by half. Once ready, stir in lemon zest and juice.
Add remaining butter (2 tablespoon of cold butter), and capers, return the chicken and coat it a couple of times, and serve with fresh parsley.