Boneless, skinless chicken breasts ( I use defrosted tenderloins), slightly flattened, dredged in flour
Salt & pepper
1 tbs. softened butter
1 1/2 tbs. flour
2 tbsp. olive oil
2/4 c. chicken broth
1/3 c. white wine
Juice 1 fresh lemon
2-4 tbsp. capers
1 tsp. sugar
Heat 1 tbsp. oil in large skillet.
Add floured chicken.
Sprinkle with salt & pepper.
Cook until golden, about 5 minutes per side.
Transfer chicken to platter, tent with foil to keep warm.
In a small bowl, using the back of a spoon, combine softened butter with flour.
Bring wine, lemon juice, & broth to boil in skillet over medium-high heat.
Whisk in butter/flour mixture until sauce thickens, about 2 minutes.
Spoon sauce over chicken.