1. Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. 2. Dust chicken with salt and pepper. 3. Melt 1 tablespoon butter and mix with 1.5 tablespoons flour in small bowl until smooth, set aside. 4. Place flour on a plate and dip chicken into to coat; shake off excess. 5. Heat 2 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. 6. Transfer chicken to platter; tent with foil to keep warm. 7. Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. 8. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. 9. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve with either buttered noodles or risotto. ---------------------------------------------------------------------------
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