Halve the chicken pieces horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap. Dredge lightly in flour, shake off the excess and put on rack to dry.
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. Transfer a 350 degree oven to keep warm, covered loosely.
Pour off the fat in the skillet, to the skillet add the remaining 1 tablespoon butter, the wine, the chicken stock and the lemon juice, and bring the mixture to a boil. Stir in the capers, the parsley, and salt and pepper to taste and spoon the sauce over the chicken.
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|Serving Size: 1 Serving (353g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 183 (44%)|
|Amt Per Serving||% DV|
|Total Fat 20.4g||27 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 103.8mg||32 %|
|Sodium 444.8mg||15 %|
|Potassium 605.6mg||16 %|
|Total Carbohydrate 22.3g||7 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 21.1g|
|Protein 34g||49 %|
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Calories per serving: 416
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