4 small boneless skinless chicken breast halves
1 cup flour
Salt and freshly ground black pepper
4 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup dry white wine
1/2 cup chicken stock
Juice of 1/2 lemon
2 tablespoons capers, rinsed and drained
1/4 cup chopped fresh parsley
1. Cut each piece of chicken in half horizontally and place each piece between 2 sheets of plastic wrap. Using the smooth side of a meat mallet, pound to 1/4-inch thickness.
2. Place flour, salt and pepper in a shallow dish. Lightly coat chicken pieces with seasoned flour.
3. In a large pan, heat 2 tablespoons butter and oil over high heat, until hot. Brown chicken in batches. Transfer to a serving platter and keep warm.
4. Remove the excess fat from the pan and discard. Add wine, chicken broth, lemon juice, and capers. Cook over high heat until simmering and slightly reduced. Add remaining 2 tablespoons butter. Pour sauce over chicken, and sprinkle with parsley.
(The following recipe has been shared by Chef Vijay David,from Grand Mercure Hotel, Bangalore)