Love this, prefer it with veal, but chicken breasts are affordable, especially when compared to milk fed veal. The recipe is for 2 servings.
2 boneless, skinless chicken breasts
2 Tbs flour
3 Tbs EVOO
1 T minced garlic
2 Tbs fresh lemon juice
1/4 cup dry white wine
2 Tbs butter (or margarine) divided
2 Tbs drained capers
Pound breast to 1/4 inch, dip in seasoned flour. Heat EVOO in a skillet and brown chicken (about 3 minutes on each side). Remove chicken and keep warm. Saute garlic in same pan . Add lemon juice, wine, and 1 Tbs butter, simmer until reduced by half. Add remaining butter, capers and season to taste. Simmer and pour over breasts.