Ingredients:
1lb boneless skinless chicken breast pounded to ¼
inch thickness
Salt and pepper
Flour
Butter
Olive oil
Fresh lemon juice
Chicken stock or white wine
Brined capers
Fresh parsley
Procedure:
Salt and pepper both sides of the breast and dredge in flour
shake off excess
Melt 3 tbls each of oil and butter in heavy skillet
Saute chicken 3 minutes per side, remove from pan
Add ¼ c lemon juice, 1/4c capers, and ½ cup
white wine or stock.
Return chicken to pan and simmer for 5 minutes.
Remove chicken from pan and whisk in 2tbls of butter to
thicken.
Pour sauce over chicken and garnish with fresh parsley.