1. Place chicken breast half between 2 sheets of plastic wrap and pound to 1/2 inch with mallet or bottom of heavy skillet.

2. Place 1 t of flour in small bowl (reserve) and place the remaining flour in a shallow dish.

3.Sprinkle both sides of chicken with salt and pepper, dredge in flour, and shake off excess.

4. Melt 1 T butter in a large skillet over medium-high heat. Add 1 T oil to pan, swirl to coat.

5. Add chicken to pan; saute 4 minutes on each side or until done. Remove chicken from pan; keep warm.

6. Heat remaining 1 T oil in pan. Add shallots, sauté 3 minutes, stirring.

7. Add garlic, saute 1 minutes, stirring constantly.

8. Add wine, bring to boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates.

9. Add 1/4 c stock to reserved flour and stir until combined.

10. Add remaining 1/2 stock to pan, bring to a boil. Cook until reduced by half (5 minutes).

11. Stir in flour mixture; cook 1 minutes, stirring frequently.

12. Remove from heat. Stir in remaining butter, juice and capers.

13. Place 1 chicken great half on each plate, top with about 2 T sauce. Sprinkle with parsley.