Directions

1. Slice chicken breast into 8-10 thin pieces (cutlets).
2. Mix flour with salt and pepper. Dredge chicken in flour.
3. Heat EVOO in large frying pan over medium/high heat.
4. Cook chicken until golden on both sides.
5. It is OK if some bits of brown stick to pan. Remove chicken from pan and place in a serving dish.
6. Deglaze the pan with white wine. A poof of steam will release and the wine will evaporate quickly.
7. Then add the capers and lemon juice. Swirl around in pan for a few seconds and pour over chicken.