INGREDIENTS
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2 medium boneless skinless chicken breasts
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2 eggs
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1 teaspoon salt
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1/2-3/4 cup flour
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2 tablespoons butter, divided
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2 teaspoons plus 1 tablespoon extra-virgin olive oil 2 tablespoons minced garlic
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1/2 cup chicken stock
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1/4 cup dry white wine
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1 large lemon
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2 tablespoons drained capers
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1 tablespoon chopped fresh parsley
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Freshly ground black pepper to taste