Servings: 3

2 chicken breasts, filleted and pounded very thin  (½ inch) 2 chicken breasts, filleted and pounded very thin  (½ inch)
4 tbsp butter, divided 4 tbsp butter, divided
2 tbsp Olive oil 2 tbsp Olive oil
1 cup and 2 tbsp flour, divided 1 cup and 2 tbsp flour, divided
1 tsp salt 1 tsp salt
½ tsp pepper ½ tsp pepper
1 cup white wine 1 cup white wine
1 cup chicken broth 1 cup chicken broth
½ cup lemon juice ½ cup lemon juice
¼ cup capers ¼ cup capers
1 tbsp fresh parsley (optional) 1 tbsp fresh parsley (optional)

In a medium mixing bowl, and 1 cup flour and salt and pepper. Using tongs, toss chicken in mixture until coated.
In a very large sautee pan, melt half the butter and add olive oil in medium heat. Sautee chicken until cooked through, should have a nice golden brown crust.
Remove chicken, add rest of butter and flour. Whisk to make a roux.
Add wine, lemon, and chicken broth (if you don't have wine use 2x broth). Bring to a boil. Reduce heat to simmer and add capers. Cook until thinkend (about 10 minutes).
Serve sauce over chicken with parsley garnish. Goes well with Lima beans (there's enough sauce to serve over a vegetable side).