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Flatten each chicken breast half to about 1/4-inch thickness by pounding each in a one gallon freezer bag.
Place the flour in a shallow dish and season it with salt and pepper, set aside. Crack the eggs into a shallow dish and beat lightly.
In a large heavy skillet heat 2 tablespoons of butter and 2 tablespoons of oil over moderately high heat. Dredge the chicken in flour then coat with the egg mixture. When the foam subsides place the chicken the pan and sauté for two minutes on each side or until they are golden brown and cooked through. When finished cooking trasfer the chicken to a platter and keep warm.
Pour the fat from the skillet. Add 2 tablespooons butter, the wine and the lemon juice and bring to a boil. Stir in the capers and the parsley and season to taste with salt and pepper. Place the chicken in the pan and toss to coat.
Serve immediately with the sauce.
Buttered noodles makes a nice accompliment.