Ingredients:
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup Butter or margarine
- 3 tablespoons capers rinsed
- 4 boneless skinless chicken breast halves butterflied
- Coarse salt to taste
- 1/2 cup dry white wine
- 1/4 cup all-purpose flour
- Juice of 1 lemon
- 2 tablespoons extra-virgin olive oil
Instructions:
- Place chicken breasts between two sheets of plastic wrap and pound to an equal thickness using a mallet. Combine flour with a generous amount of salt and pepper in a shallow dish. Set aside after dredging the chicken in the flour mixture and tapping off the excess.
- In a large skillet, melt 2 tablespoons butter and the oil over medium-high heat until the butter foams. Cook for 2 minutes after adding the chicken. Cook for another 2 minutes on the other side. Remove the chicken from the pan and set it aside to keep warm. Any extra fat should be poured away.
- Add the remainder of the ingredients. Cook, swirling the pan to melt the butter, until reduced and slightly thickened, about 2 minutes. Pour over chicken, and serve immediately.
- Makes 4 servings.