4 thin sliced chicken breast
1 stick butter
1 cup flour
1 tsp salt
½ tsp pepper
1 cup milk
¾ cup dry white wine
1-2 tsp capers
fresh curly parsley
Ina large skillet, melt the butter over low heat. While the butter is melting, combine the flour, salt and pepper in a shallow bowl.
Place the milk in a shallow bowl. Dip each chicken breast in the milk and then coat evenly with the flour mixture. Add to the skillet and sauté over medium heat until browned and cooked through, turning often. (add more butter if needed)
Remove the chicken to a warm plate and prepare the sauce.
Turn the heat up to medium high and deglaze the pan with the wine, stirring constantly to loosen all the browned bits. Turn the heat to medium low and continue to cook, stirring often.
Squeeze the juice from ½ of a lemon into the sauce. Add the capers(to taste) and continue to cook until the sauce has thickened.
You should taste the sauce frequently through this process and add more wine or lemon if necessary.
When the sauce has thickened add the chicken back to the pan and turn to coat.
To serve, remove to a serving platter and drizzle with the sauce. Garnish with chopped fresh parsley and lemon slices