4 Skinless Boneless Chicken Breasts (M)
5 tbls lite olive oil
1 1/2 tbls flour
1/3 cup dry white wine
1/4 cup lemon jice
1/4 cup chicken stock
1/4 cup drained capers
1/4 cup chopped fresh parsley
Between two sheets of wax paper, pound the chicken to 1/4 inch thickness.
Season with Salt and Pepper, mix 1 tbls oil with 1/2 tbls flour and mix until smooth
Dredge chicken in remaining flow and cook in a heavy pan with the remainer of the oil heated to just below smoking. Cook until golden brown, 165 degrees internal temp
Remove chicken from pan, add liquid to pan bring to boil add roux and thicken Add capers and parsley , re-add chicken and heat through.
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