1 – 1 1/2 lb. package boneless chicken breasts. Approx. 3 large to 4 medium sized breasts. Chicken breast cutlets may also be used, keep in mind these are thinner so quantity may need to be increased.
1 cup all purpose flour
salt and course ground pepper
4 tbsp. unsalted butter
Juice from 4 lemons
1/4 cup dry white wine
1 1/2 tbsp. capers
Place one of the chicken breasts (one at a time) on a cutting board. Completely cover with plastic wrap and pound out with a meat pounder until thin, about 1/2″ thick or less. Put aside and repeat with the others. Place the flour, seasoned with salt and pepper in a shallow bowl. Melt the butter over medium heat in a large fry pan. Take one of the chicken pieces and dredge lightly through the flour, immediately transfer to the fry pan. Working quickly, repeat with the remaining chicken. Turn over and fry until a golden brown color, on both sides. A little extra butter may be added if desired. Once the chicken is browned pour at once the lemon juice over the chicken. Move the chicken pieces around the pan so that the juices begin to thicken. Then add the white wine and the capers. Allow the chicken to cook in the juices for another 5 minutes or so, or until the pan juices thicken slightly.
To serve – transfer the chicken pieces to a platter and pour the juices over.