Ingredients

• 4 small boneless chicken breasts, pounded thin
• 1/2 cup flour, seasoned with salt and pepper
• 2 tablespoons extra virgin olive oil (or half butter and half oil)
• 1/4 cup white wine
• 1/2 cup freshly squeezed lemon juice
• 2 tablespoons butter
• 1 tablespoon capers, optional
• 2 tablespoons minced fresh parsley

Directions

1. Dredge chicken breasts in seasoned flour, then shake off any excess. Heat oil in a large skillet over medium high heat and add chicken breasts, two at a time. Cook until well browned on one side, then turn chicken and cook on second side until chicken is cooked through. Remove to a serving platter and repeat with remaining two breasts. Remove chicken to a platter and deglaze pan with wine and lemon juice, then stir in butter until melted. Add capers if using, then pour sauce over chicken and sprinkle platter with minced parsley.

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