4 (6 to 7 ounces each) chicken breast halves, boneless and
skinless
1/2 cup all-purpose flour
Salt and coarsely ground pepper to taste
2 tablespoons butter
1 tablespoon vegetable oil
1/4 cup lemon juice
1/4 cup white wine
3 tablespoons capers, drained and rinsed
Working with one chicken breast at a time, place each between two
pieces of plastic wrap with the smooth side down (where the skin used to be).
Working from the center to the edges, gently pound each chicken breast with a
meat mallet to 1/4-inch thick. You want the smooth side to remain intact while
the ragged side receives the impact of the mallet. And since chicken has little
connective tissue, it’s important to use gentle strokes when pounding—the meat
can tear easily.
In a shallow pie plate, combine flour, salt, and pepper. Roll
chicken in flour mixture to coat all sides.
In a large nonstick frying pan over medium heat, heat butter and
vegetable oil. Add chicken and cook 3 to 5 minutes per side or until fully
cooked and tender. Pour lemon juice and white wine over chicken. Add capers and
simmer another 2 to 3 minutes longer. Remove from heat and transfer chicken
onto a serving platter.
Reduce liquid left in frying pan by boiling an additional 2 to 3
minutes; pour over the chicken and serve immediately.
Makes 4 servings.