Lemon Chicken

An easy entertaining dish for your delight!

4 boneless chicken breast halves
3 T. flour
1 T. pepper
1 T. salt
4 T. unsalted butter
3 T. olive oil
1/2 C. dry white wine
4 T. capers (rinsed) or dried cranberry juice of 1/2 lemon

Pound chicken breasts (between 2 sheets of parchment paper) until they are about 1/2-3/4 inch thick. Combine flour, salt, and pepper in shallow dish- dredge chicken, shake off excess flour, set aside. Heat 1 T. butter and oil. Add chicken for 2 minutes- turn over and cook for an additional 3-4 minutes. Remove from pan.
Add wine to pan, the rest of the butter, capers or cranberries and lemon juice. Reduce mixture until slightly thickened. At this point, add chicken back to pan if you plan to reheat and serve later.