Ingredients

• 2 chicken breasts
• about 1/4 cup flour for coating
• 1 tsp salt
• 1 tsp pepper
• 3 tbs butter, Plus an additional 3 tbs, divided
• 1 1/2 tbs flour
• 1/3 cup pale ale
• 1/4 cup fresh squeezed lemon juice
• 1/3 cup chicken broth
• 1/4 cup capers

Directions

1. Filet each chicken breast in half horizontally, making each chicken breast thinner, not smaller. Place a piece of plastic wrap over the chicken and pound with a meat mallet or a rolling pin until about 1/4 to 1/2 inch thick.
2. Sprinkle on all sides of the chicken with salt and pepper. Dredge chicken in flour until well coated.
3. In a pan over medium high heat, melt the butter. Once the butter is melted, add the chicken and cook on each side until browned, about 3 minutes per side. Remove from pan.
4. In a clean pan melt the remaining butter. Sprinkle with 1 1/2 tbs flour and whisk until combined. Add the beer, broth and lemon juice and cook until warmed and thickened, about 3 minutes. Add the capers and stir.
5. Add the chicken to a plate on top of a bed of rice or pasta. Top with sauce, serve immediately.

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