Flatten chicken in a plastic bag and pound to 1/4 inch thickness. Combine flour and seasonings in a bag. Add chicken. Shake to coat well. Sauté in melted butter and olive oil 2-3 minutes; do not overcook. Remove chicken and keep warm. Add butter to make about 4 Tbsp liquid in bottom of pan. Add 2 Tbsp seasoned flour to make a smooth paste. Stir in at least 1 cup chicken broth and stir until thickened. If too thick add more broth. Then add cooking wine, lemon juice, capers and chicken. Serve over rice or pasta.
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