Chicken Breasts with Lemon-Caper Sauce

• 4 medium skinless, boneless chicken breast halves
• 2 tbsp. all-purpose flour
• 1 1/2 tsp. all-purpose flour
• 1/2 tsp. salt
• 1 large egg
• 2 tsp. olive oil
• 2 tbsp. butter or margarine
• 2 lemons
• 3 clove garlic
• 1/2 c. chicken broth
• 1/4 c. dry white wine
• 2 tbsp. capers
• 1 tbsp. chopped fresh parsley

1. Place chicken breast halves between two sheets of plastic wrap or waxed paper.
2. With meat mallet or rolling pin, pound to 1/2-inch thickness.
3. On waxed paper, combine 2 tablespoons flour and salt.
4. In pie plate, beat egg.
5. In nonstick 12-inch skillet, heat oil over medium-high heat until very hot.
6. Stir in 1 tablespoon butter until melted.
7. One by one, coat each chicken breast with flour mixture, dip in egg, and add to skillet; cook 5 minutes.
8. Reduce heat to medium, turn chicken, and cook until chicken loses its pink color throughout, 8 to 10 minutes longer.
9. Using tongs, transfer chicken breasts to platter; keep warm.
10. From 1/2 lemon, cut thin slices; from remaining 1 1/2 lemons, squeeze 2 tablespoons juice.
11. To drippings in skillet, add lemon slices and garlic; cook, stirring, until garlic is golden.
12. In small bowl, blend broth, wine, lemon juice, and remaining 1 1/2 teaspoons flour until smooth; stir into mixture in skillet.
13. Heat sauce to boiling; boil 1 minute.
14. Stir in capers and remaining 1 tablespoon butter until butter melts.
15. Discard garlic.
16. Arrange lemon slices over and between chicken breasts.
17. Pour sauce over chicken; sprinkle with chopped parsley.
18. Makes 4 main-dish servings.
19. Nutritional Information is based on one serving.

skinless, allpurpose flour, allpurpose flour, salt, egg, olive oil, butter, lemons, clove garlic, chicken broth, white wine, capers, parsley

Taken from www.delish.com/recipefinder/chicken-breasts-lemon-caper-sauce (may not work)