8, 3 to 4 oz. chicken breasts, boneless, skinless, pounded to even the thickness, pat dry with paper towels salt and pepper to taste 1 1/2 c. all-purpose flour 3 T. unsalted butter 3 T. vegetable oil 3/4 c. lemon juice 3/4 c. white wine 4 T. capers, drained and rinsed
Season the chicken with salt and pepper evenly on both sides
Place the flour in a shallow dish and dredge the chicken to coat. Shake off the excess
In a large sauté pan, over medium heat, heat the butter and oil. Sauté the chicken on both sides for 2 to 3 minutes each side
Add the lemon juice, white wine and capers; simmer to reduce and thicken the sauce
