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Ingredients
  • 2 boneless, skinless chicken breast halves, each 8 to 9 oz., cut in half horizontally and pounded ¼ inch thick
  • Salt and freshly ground pepper, to taste
  • ½ cup all-purpose flour
  • 3 Tbs. olive oil
  • 3 Tbs. unsalted butter
  • 1 Tbs. minced shallot
  • ¼ cup dry white wine
  • 3 Tbs. fresh lemon juice
  • ¼ cup chicken broth
  • 2 Tbs. capers, drained
  • 2 Tbs. minced fresh flat-leaf parsley
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