Chicken In Lemon And Capers - cooking recipe

Ingredients

2 chicken breasts
1/2 c. chicken bouillon
2 Tbsp. flour
2 Tbsp. olive oil
1/2 c. white wine
1 lemon
2 Tbsp. capers
1/2 tsp. rosemary

Preparation

Wash chicken breasts and pat dry.
Dredge in flour.
Heat oil in skillet.
Brown chicken in oil, both sides.
Remove to warm oven.
Add bouillon and wine to skillet.
Reduce some and add juice of 1/2 lemon.
Add back chicken.
Top with thinly sliced lemon and rosemary.
Simmer for 10 to 15 minutes.
Top with capers and warm 1 to 2 minutes.
Serve.