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Ingredients

4 Chicken breasts, 5 - 6 ozs. boneless, skinless

1/2 cup Seasoned flour (flour seasoned with salt and pepper)

1/3 cup Cooking oil

2 tsp. Butter

1 tsp. Shallot, minced

1/3 tsp. Garlic, minced

4 oz. Dry white wine

1 cup Cream

Squeeze of fresh lemon juice

1 tsp. Capers

Salt of season

Fresh ground black pepper to season

1/2 tsp. Fresh parsley, chopped

Method Cut chicken breasts in half. Gently pound chicken breasts to achieve uniform thin slices or scaloppini approximately 1/8 inch thick. Preheat saute pan over medium high heat. Lightly dredge chicken scaloppini in seasoned flour. Add oil to preheated saute pan.

Carefully add chicken scaloppini and saute until golden brown on both sides and cooked through (approximately 3-4 minutes on each side). Remove from pan and reserve, keeping warm.

Drain excess oil from pan and return to heat. Add butter, shallot and garlic. Sauté briefly, do not brown. Deglaze pan with white wine and reduce liquid by 1/3. Add cream and bring to a simmer. Reduce heat and add capers. Add squeeze of fresh lemon and simmer until sauce thickens. Season with salt and pepper.

Stir in parsley. Place sauteed chicken breasts on warm plates or a serving platter and top with sauce. Serve with rice pilaf or buttered noodles.

Makes 4 Servings