Chicken Picatta

4 skinless boneless chicken breast halves

3 tablespoons butter, room temperature

1/4 cup flour

Additional all purpose flour

2 tablespoons olive oil

1/3 cup dry white wine

1/4 cup fresh lemon juice

1/4 cup canned low-salt chicken broth

1/4 cup drained capers

3 cloves of garlic, sliced

1/4 cup chopped fresh parsley

Place chicken between 2 large sheets of plastic wrap. Tenderize meat, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Place flour in a dish and dredge chicken in it, shaking off the excess

Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm. Deglaze pan with white wine, 2 minutes. Add garlic and cook for another 2 minutes. Add butter and broth and boil over medium heat. Add lemon juice and flour to lightly thicken the sauce. Stir in capers and add chicken back, simmer for 7 minutes and serve.

Serve with green beans or asparagus. Sauvignon Blanc for the wine, preferably Kim Crawford.