4 skinless, boneless chicken breast
salt and pepper
1/2 cup flour
3 TBS butter
3 TBS olive oil
2 shallots, chopped
2 cloves garlic, pressed
1/2 cup good white wine
3/4 cup chicken broth
juice of 2 lemons
2 TBS capers, drained
Pat chicken breasts dry with a paper towel and pound chicken between a piece of plastic wrap until even and 1/2 inch thick. Put flour on a plate and sprinkle with salt and pepper. Mix. Dredge chicken in flour and set aside.
Heat 2 TBS butter and 2 TBS olive oil in a large skillet. Cook chicken until done, about 4 minutes on each side. Chicken may have to be cooked in batches. Reserve.
Add 1 TBS oil to the skillet and add shallots. Cook for 3 minutes. Add garlic and cook an 1 minute. Add wine and scrape up all brown bits. Bring wine to a boil cook until it is completely evaporated.
Add chicken broth to the pan and simmer until broth is reduced by half. Stir in lemon juice and capers and bring to a simmer. Turn off heat. Stir in the last TBS of butter. Plate the chicken and pour over the sauce. Sprinkle with parsley.