Chicken Piccata with Beer

-2 skinless and boneless chicken breasts; butterflied and then cut in half

-1 and 1/2 cup of flour, 1/2 cup of cornstarch; combined for dredging

-6 tablespoons of unsalted butter

-1/3 cup of fresh lemon juice

-1 whole lemon; cut into thin triangles

-1/3 cup of chicken stock and 1/3 cup of lager; combined

-1/4 cup of brined capers; rinsed

-1/3 cup of fresh parsley; chopped

-Salt and freshly cracked black pepper; as desired

-3 tablespoons of Extra Virgin Olive Oil

Season chicken with salt and pepper. Dredge chicken in flour and cornstarch mixture, shaking off any excess crumbs. Melt two tablespoons of butter with 3 tablespoons of olive oil in a large skillet at medium-high heat. When the pan becomes hot, add two pieces of chicken. Cook on both sides for three minutes, or until browned and set aside. Repeat with the other two halved chicken breasts and set aside. Reducing heat slightly, add lemon juice, stock and beer mixture, and capers to the pan. Bring contents to a boil and return chicken pieces to the pan. Simmer for five minutes and remove chicken. Add two tablespoons of butter to the contents remaining the pan and whisk vigorously until completely blended. Pour butter sauce over chicken and top with parsley, seasoning with salt and freshly cracked pepper.