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Directions
- Preheat oven to warm (180° F). Have an oven-proof platter at hand.
- Slice chicken
breasts diagonally about 1/2 inch thick. One at a time, put the slices between two pieces of waxed
paper or plastic wrap and pound - gently - with a meat mallet, heavy pan, or bottle until the
slices are 1/4 inch thick. Don't be upset if this produces irregular shapes--they will taste fine.
Mix flour with salt and pepper and dredge pounded slices in this mixture.
Heat oil and butter
in large skillet until hot, but not smoking. Cook slices for 2 minutes in a single layer, in
batches if necessary (use more oil as needed for extra batches), then turn and cook another
2 minutes or until no pink shows when meat is pierced. Don't overcook. As each piece is finished,
put into warm oven on the platter.
Add wine and lemon juice to the skillet, stirring
to incorporate any browned bits. Cook until liquid has reduced a little, stir in capers, if using,
and taste for seasoning. Spoon over chicken and serve immediately.
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