4 chicken breasts, boneless and skinless
¼ c flour
½ t salt
½ t black pepper
2 T olive oil
2 T margarine
1 ½ c white wine, divided
2 T fresh lemon juice
2 T capers
½ c fresh chopped parsley
Flatten chicken breasts with a meat mallet.
Combine flour, salt, and black pepper.
Lightly dredge chicken in flour mixture and shake off extra flour.
Heat oil and 1T margarine in large skillet.
Brown chicken on both sides, about 3 minutes each side.
Add ½ c wine, lemon juice and capers and cook for 2 minutes longer.
Take the chicken out and stir in the remaining wine.
Cook under high heat for 5 minutes until reduced to about ¾ c.
Stir in remaining margarine and parsley and pour over the chicken.