Lemon Chicken With Capers

• 1/4 c. pine nuts
• 2 whole chicken breasts, split
• 1/2 tsp. salt
• 1/2 tsp. fresh pepper
• 1 Tbsp. olive oil (extra virgin)
• 1/2 c. dry white wine
• 1 1/2 Tbsp. fresh lemon juice
• 1 Tbsp. capers
• 3 Tbsp. butter

1. Spread pine nuts on baking dish and roast for about 4 minutes at 400u0b0. Gently pound chicken breasts thin.
2. Salt and pepper. Heat oil in skillet and saute chicken until cooked.
3. Remove from pan and place on warm plate.
4. Drain skillet, add wine and bring to boil, scraping bottom of pan, reduce by half over high heat and add lemon juice and capers.
5. Remove from heat and add butter, whisking 1 tablespoon at a time.
6. Add any juice from chicken on platter.
7. Pour sauce over chicken and sprinkle with pine nuts.

pine nuts, chicken breasts, salt, fresh pepper, olive oil, white wine, lemon juice, capers, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=681636 (may not work)