Wash chicken, Season the chicken lightly with salt and pepper. Dredge in flour and bread crumbs mixed, on both sides, coat a saut* pan with olive oil, and heat over med. Heat. Add the chicken and saut* several minutes until well browned on one side, Turn and continue cooking until nicely browned and cooked thru. Remove the chicken to warm serving platter.

Deglaze the pan with the white wine scraping up any browned bit*s the stuck to the pan, add the chicken broth along with the capers, parsley, lemon juice and butter.

Return the Chicken to the pan and cook briefly in the sauce, Bring the sauce to a simmer and reduce it, (you may add cornstarch mixed with little water to thicken) and correct the seasoning with salt and pepper if needed, poor the sauce over the chicken and serve immediately,