- Cut chicken into pieces and marinate in lemon, oil, salt, and pepper.

- Heat pan and melt 1 ½ T butter.

- Saute and slightly brown chicken for 2-3 min./side on med-high heat.

- Remove chicken from pan and add ½ - 1 T more butter at lower heat.

- Add slivers of garlic and capers to taste.

- Add ¼ - ½ c dry white wine and a little bit of water (enough liquid to cook chicken without burning).

- Add in chicken and cover.

- Simmer for 15-20 minutes or just until chicken is cooked through. Add 1 lg tomato cut in pieces at this point.

- Add more salt and pepper and take cover off to reduce sauce.

- Add ½ T more butter to thicken sauce during reduction.