Ingredients:

1. 2 boneless skinless chicken breasts, trimmed
2. fresh cracked black pepper and kosher salt
3. 1/4 cup all purpose flour
4. 1/4 cup panko bread crumbs
5. 2 tablespoons olive oil
6. 3 tablespoons butter, divided
7. juice of 1/2 lemon
8. 1/4 cup white wine
9. 1/4 cup chicken broth
10. 3 tablespoons nonpareil capers, rinsed
11. 2 tablespoons chopped fresh parsley

Method:

1. Place chicken breasts into a resealable plastic bag. Pound with a meat mallet (a rolling pin would work as well) until flattened to 1/4 inch thick.  Remove from bag and sprinkle both sides with salt and pepper. Note: You want them a uniform thickness so they cook evenly.
2. Mix together flour and panko bread crumbs on a plate. Dredge chicken breasts in mixture. Allow to set for 10 minutes.
3. In a large pan heat olive oil and 1 tablespoon of butter over medium heat. Once butter melts cook chicken until browned, 3-4 minutes per side. Remove, transfer to a plate and cover to keep warm. Reserve pan drippings.
4. To the same pan that you cooked the chicken in combine lemon juice, white wine, chicken broth and capers with the pan drippings. Cook over medium heat until reduced by 1/3 about 5 minutes. Remove from heat and add in remaining 2 tablespoons of butter. Swirl sauce in pan until butter melts.
5. Uncover chicken, transfer to serving platter. Pour sauce over the top. Sprinkle with parsley. Serve.

While this is delicious on its own- place on a plate and serve over a bed of angel hair pasta for a simply satisfying meal.