Recommend serving over angelhair pasta with a side of roasted asparagus.

Ingredients

• chicken breasts
• flour, seasoned with salt and pepper
• white wine
• lemon juice
• butter
• 2 tablespoons capers
• olive oil

Directions

1. Pound chicken to desired thinness. Dredge in flour.
2. Saute dredged chicken in a half olive oil, half butter mixture until golden.
3. Move chicken to plate. Slowly pour wine into pan to deglaze. Add lemon juice to taste (be generous).
4. Stir in capers. Continue stirring until sauce thickens. Pour over the chicken, and heat in oven for 10 minutes.