\nIngredients:<\/p>\n
4 boneless chicken breasts
\n1\/4 cup flour
\n1\/2 teaspoons salt
\n1\/4 teaspoon freshly ground pepper
\n1 Tbl. olive oil 1 Tbl. butter
\n1\/4 cup white wine
\n1 Tbl. fresh lemon juice
\n2 tablespoons capers (optional) <\/p>\n
Procedure<\/p>\n
1. Put chicken breasts between 2 sheets of waxed paper or plastic wrap; pound to flatten to about 1\/4-inch. In a shallow bowl, combine flour, salt and pepper; dredge chicken breasts to coat well.
\n2. Heat the butter and olive oil in a sautpan over medium-high heat.
\n3. Sautthe flatten chicken breasts for about 2 minutes each side (until golden). Remove and reserve to a platter and cover with tin foil to keep warm.
\n4. Deglaze the pan with the wine and lemon juice, loosening all of the browned bits stuck to the pan. Add capers, if using. Bring to a boil and reduce until fairy thick.
\n5. Plate the chicken breasts along with your sides, sauce and serve immediately.
\n<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 4 boneless chicken breasts 1\/4 cup flour 1\/2 teaspoons salt 1\/4 teaspoon freshly ground pepper 1 Tbl. olive oil 1 Tbl. butter 1\/4 cup white wine 1 Tbl. fresh lemon juice 2 tablespoons capers (optional) Procedure 1. Put chicken breasts between 2 sheets of waxed paper or plastic wrap; pound to flatten to about…<\/p>\n