Chicken Piccata with Capers

• a 3/4-pound whole skinless boneless chicken breast, halved lengthwise
• 2 tablespoons unsalted butter
• 1 tablespoon vegatable oil
• 2 tablespoons dry white wine
• 1 tablespoon fresh lemon juice
• 1 tablespoon drained bottled capers, chopped
• 3 tablespoon minced fresh parsley leaves

1. Halve the chicken pieces horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap.
2. In a large heavy skillet heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides and in the fat saute the chicken pieces, seasoned with salt and pepper, for 1 minute on each side, or until they are cooked through.
3. Transfer the chicken with tongs to a platter and keep it warm, covered loosely.
4. Pour off the fat in the skillet, to the skillet add the remaining 1 tablespoon butter, the wine, and the lemon juice, and bring the mixture to a boil.
5. Stir in the capers, the parsley, and salt and pepper to taste and spoon the sauce over the chicken.

chicken breast, unsalted butter, vegatable oil, white wine, lemon juice, capers, parsley

Taken from www.epicurious.com/recipes/food/views/chicken-piccata-with-capers-10755 (may not work)