INGREDIENTS
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2 chicken breasts, butterflied and pounded thin
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salt and pepper to taste
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1 tablespoon olive oil
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1 tablespoon butter
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1 clove garlic, chopped
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1/4 cup dry white wine
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1/2 cup chicken broth
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1 lemon, juice
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1 teaspoon honey
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2 tablespoons capers
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1 tablespoon butter
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salt and pepper to taste
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1 tablespoon parsley, chopped