8 boneless chicken breasts halves
6 tablespoon butter, room temperature
2 tablespoon all-purpose flour, plus additional flour for dredging
4 tablespoon olive oil
2/3 cup dry white wine
1/2 cup fresh lemon juice
1/2 cup canned low-salt chicken broth
1/2 cup drained capers
1/4 cup chopped fresh parsley
Mix 2 tablespoon butter and 2 tablespoon flour in small bowl until smooth. Set aside to use later.
Lightly pound chicken between 2 large sheets of plastic wrap to 1/4 inch thickness. Sprinkle with salt and pepper. Place additional flour in shallow baking dish. Dredge chicken in flour to coat; shake off excess.
Heat 1 tablespoon oil in heavy large skillet. Add 2 chicken breasts and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm. Cook remaining chicken breasts, two at a time, using the same method.
Bring wine, lemon juice and broth to boil in a medium skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 4 tablespoon butter. Season sauce to taste with salt and pepper.
Pour sauce over chicken and serve.
Makes 8 servings.