INGREDIENTS
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3 large boneless skinless chicken breasts, cut in half lengthwise to create 6 thin filets
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pound chicken to tenderize
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Salt, to taste
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1 cup flour
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1/4 cup olive oil
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1/4 cup white wine
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2 large lemons
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1/2 stick unsalted butter, softened
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1/4 cup heavy cream
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A small handful drained capers