Instructions

1. 1

   Place chicken breasts between two sheets of plastic wrap; pound with a mallet to an even thickness. In a shallow dish, combine flour with a generous amount of salt and pepper. Dredge chicken in the flour mixture, tapping off excess; set aside.

2. 2

   Heat 2 tablespoons butter and the oil in a large skillet over medium-high heat until the butter is foamy.

3. 3

   Add chicken, and cook for 2 minutes. Turn, and cook for 2 minutes more.

4. 4

   Remove chicken from pan, and keep warm.

5. 5

   Pour off any excess fat.

6. 6

   Add wine, the remaining 2 tablespoons butter, the capers, and lemon juice. Cook, swirling the pan to melt the butter, until reduced and slightly thickened, about 2 minutes.

7. 7

   Pour over chicken, and serve immediately.This recipe yields 4 servings.