4 boneless, skinless chicken breast halves, pounded
1/4 cup all-purpose flour
1/8 tsp. salt
1/8 tsp. pepper
1/4 cup chicken broth
1/4 cup white wine
3 Tbsp. lemon juice
3 tsp. capers
In a dish, combine flour, salt and pepper. Coat each chicken piece with flour mixture. Shake off excess. In a skillet,
melt butter. Add chicken and saute over medium heat for 5 minutes, or until cooked throug, turning once. Remove chicken
from skillet. In same skillet, combine chicken broth, wine, and lemon juice. Boil sauce until it is reduced by one third.
Top chicken with sauce. Sprinkle with capers.