Posted by moderndaygourmet on August 31, 2007
2 boneless, skinless chicken breasts
Salt and pepper
2 tablespoons olive oil
1/4 cup white wine
2 tablespoons capers
Juice of one lemon
1 tablespoon butter
Rinse the chicken breasts and pat dry. Place each breast flat on a chopping block. Slice breasts horizontally, but not all the way through. Place between layers of wax paper and pound with a mallet until 1/4 inches thick. Season with salt and pepper.
Add the olive oil to a skillet over high heat and and place the chicken breasts into the pan. Brown for 2 minutes on each side, then set aside in a warm oven.
To make the sauce, reheat the skillet over medium heat. Add the wine and reduce for 2 minutes or so, stirring to scrape up the brown bits from the bottom of the pan. Stir in the capers and lemon juice. Remove from heat and add the butter, stirring until melted. Adjust salt and pepper to taste.