FEEDS: 2

WHAT YOU’LL NEED:

• 2 chicken breasts, boned and skinned
• waxed paper
• salt and pepper
• 1 T. olive oil
• 1 T. butter
• 1/2 lemon, juiced
• 1/4 C. white wine like sauvignon blanc or pinot grigio
• 1 T. capers

LET'S COOK

Place each chicken breast between sheets of waxed paper then pound them gently to a consistent thickness. Season each side of the chicken with some salt and pepper.

Heat the oil and butter in a saute pan, over a medium high burner and slide in the chicken. Cook for about a minute on one side. Turn the chicken over and cook an-other minute.

Add the lemon juice, wine and capers. Cook the chicken completely, which will take another minute or so. Remove the chicken to serving plates and keep warm.

Leave the saute pan on the burner and cook down or reduce the liquids to about half their original volume. Spoon the reduced sauce over the chicken and serve right away.

MORE IDEAS:

Veal is a nice substitute in this recipe. You might even try a filet of sole, which, by the way, will not need to be pounded prior.