Chicken Piccata with Capers

Coat chicken breasts in chicken spice mix, season with salt and pepper. Marinate 10–15 minutes.

Dredge chicken in corn flour generously and shake off the excess.

In a nonstick frying pan or in a skillet over medium heat, melt 2 tablespoons butter. Add 2 tablespoons olive oil. When hot, add chicken and saute until browned on both sides, about 4 minutes each side.

Add remaining oil and repeat to saute remaining chicken. Transfer browned chicken to plates.

In the same frying pan, add dry wine, chicken stock, and fresh lemon juice. Cook over medium heat until sauce has reduced slightly, about 5–7 minutes.

Remove pan from stove , whisk remaining 2 tablespoons butter, capers and parsley. Season with white and black pepper to taste.

Pour sauce over the chicken and serve immediately.