Martha Stewart'S Chicken Piccata

• 1/4 cup all-purpose flour
• 3/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper
• 4 chicken cutlets, about 1/4-inch thick
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 3 tablespoons dry white wine
• 3 tablespoons fresh lemon juice
• 2 tablespoons salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again (optional for me)
• 1 tablespoon chopped fresh flat-leaf parsley

1. Dredge chicken: Spread flour in a shallow dish; add salt and pepper and whisk to combine. Place chicken in the seasoned flour, turning to coat thoroughly, then tap off excess.
2. Saute chicken: Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken, in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter. Pour out any excess fat from the pan.
3. Deglaze pan and make sauce: Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 seconds. (If the liquid is reducing too quickly -- before all the browned bits have been incorporated -- take the pan off the heat.) Remove pan from heat. Add lemon juice, capers, and remaining 2 tablespoons butter and swirl until melted and combined, then add parsley and season with salt as desired.
4. Serve: Immediately pour the sauce over the chicken, and serve.

flour, kosher salt, fresh ground pepper, chicken cutlets, olive oil, unsalted butter, white wine, lemon juice, salt, parsley

Taken from www.food.com/recipe/martha-stewarts-chicken-piccata-428948 (may not work)