6 Boneless, Skinless, Chicken Breast Halves
Salt And Freshly Ground Pepper To Taste
¼ Cup Plus 2 Tablespoons Butter
1 Tablespoon Vegetable Oil
½ Cup Dry White Wine
3 Tablespoons Fresh Lemon Juice
2 Tablespoons Bottled Capers, Drained
3 Tablespoon Minced Fresh Parsley Leaves
With A Kitchen Mallet, Flatten Chicken Slightly Between Sheets Of Plastic Wrap. Season With Salt And Pepper.
In A Large Skillet Heat 2 Tablespoons Of Butter And Oil Over Medium-high Heat Until Foam Subsides; Cook Chicken On Each Side Until Golden Brown And Cooked Through. Transfer Chicken To A Serving Platter And Keep Warm.
Pour Off Drippings In Skillet And Add Remaining ¼ Cup Butter, Wine And Lemon Juice. Bring Mixture To A Boil And Reduce Slightly; Stir In Capers, Parsley And Season With Salt And Pepper. Spoon Sauce Over Chicken Breasts.
You can serve with your family and friends.