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

chopped parsley

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.