Chicken Scaloppine With Lemon And Capers - cooking recipe

Ingredients

4 skinless, boneless chicken breasts
1/2 tsp. salt
1/8 tsp. pepper
2 Tbsp. butter
1 Tbsp. olive oil
1/3 c. dry white wine
1/3 c. chicken stock or broth
2 Tbsp. lemon juice
2 Tbsp. capers, rinsed and drained
2 Tbsp. chopped fresh parsley or 1 tsp. dried parsley

Preparation

Pound chicken to 1/4-inch thickness between sheets of wax paper or plastic wrap.
Season with salt and pepper.
In large frying pan, heat butter and olive oil over medium heat.
Cook chicken breasts for 2 minutes or longer on each side until white throughout.
Remove chicken to a platter; keep warm.
Pour wine into pan.
Add chicken broth; boil until reduced by half (about 2 minutes).
Add lemon juice, capers and parsley.
Pour over chicken and serve.