4 chicken cutlets pounded even
1/2 cup all purpose flour
2 tbs olive oil
1 cup dry white wine
1 tbs butter
half a lemon
2 tbs drained capers
1 garlic clove
1 tbs chopped parsley
salt and pepper
Heat large pan with oil. Sprinkle cutlets with salt and pepper. Lightly coat in flour. Brown on both sides and remove. Pour wine into the hot pan and reduce by half. Scrap bits from pan with a wooden spoon. Add remaining ingredients and put the chicken into the sauce flipping to coat until most of the sauce is absorbed. Serve with remaining sauce pour over top.
*this would be great recipie for veal, pork, and white fish
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