Ingredients:
4-6 chicken breast, pounded thin or 1 1/2 pounds chicken breast cut into 1" cubes
flour for dredging
salt & pepper to taste
vegetable or olive oil for browning chicken (enough to lightly coat the pan)
4-6 Tablespoons butter
2-4 cloves garlic, minced
1 jar of capers (optional - but I like them)
1/2 to 3/4 c dry white wine
1 T. dried parsley
juice of 1 lemon
Dredge chicken in flour withsalt and pepper. Saute until golden brown in oil, turning once to cook evenly (about 3 minutes on each side) until just not pink. Add butter to pan, and then minced garlic stirring to coat chicken. Add the wine and reduce heat to reduce liquid. Add capers. Then add parsley and finish with the juice of the lemon. Serve immediately.
