Jstarr - I make this for my husband & myself all the time. (Any leftovers I reheat in the microwave & scarf down for lunch the next day - lol!)
1 package of thin-sliced chicken cutlets, or 1 package of boneless skinless chicken breasts, pounded thin (turkey cutlets can also be used)
Approx. 1 cup of flour seasoned with salt, freshly ground pepper, & dried Italian seasoning (add enough Italian seasoning so you can actually see green flecks in the flour)
Juice from 1 lemon
2 tablespoons capers
Approx. 1/2 cup dry white wine (I like Pinot Grigio)
1 stick of butter, cut into tablespoon pieces.
Extra-virgin olive oil
Preheat oven to warm (250 or so).
Put flour & seasonings into a Ziploc bag. Add chicken & lightly turn/shake until evenly coated.
In a pan large enough to hold chicken without crowding (or do in two batches), melt 1/2 of the butter & several dollops of olive oil until hot, but not smoking. Add chicken & cook for approx. 3-4 minutes on each side depending on thickness. Remove to a platter & place in oven.
Add lemon juice, wine, capers to pan - then start whisking in remaining pieces of butter until emulsified in. Pour over chicken & serve.
* For a "healthier" dish, you can just omit the butter whisking at the end & just pour the lemon/wine/caper/pan juices over the chicken. It still comes out delicious! I make it this way most of the time, saving the butter-whisking recipe for special occasions - lol!