4 Boneless Skinless Chicken Breast Halves
1/4 All-Purpose Flour
1/4 Chicken Broth
1/4 White Wine
3 Lemon Juice
Combine flour, salt, and pepper in a shallow dish.
Coat each breast with flour mixture.
Shake off excess.
In a skillet, melt the butter.
Add the chicken breasts and sauté (turning once over medium heat for 5 minutes or until cooked through.
Remove chicken from skillet.
In same skillet, combine the chicken broth, wine, and lemon juice.
Boil sauce, reducing it by one third.
Top chicken with sauce.
Sprinkle with capers.