Pound chicken to 1/4 inch . Sprinkle with salt and pepper. Mix 1 tbsp butter and 1.5 tbsp flour in small bowl until smooth and save. Dip chicken in additional flour to coat. Shake off excess.
Heat oil in skillet and cook chicken until golden and cooked through, about 3 minutes per side. Transfer to plate and tent to keep warm.
Bring wine, broth and lemon juice to boil in skillet over medium high heat. Whisk in butter-flour mixture and boil about 2 minutes, until thickened slightly. Stir in capers and remaining 2 tbsp butter. Season with salt and pepper . Pour sauce over chicken and serve.
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|Serving Size: 1 Serving (699g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 448 (42%)|
|Amt Per Serving||% DV|
|Total Fat 49.7g||66 %|
|Saturated Fat 19.6g||98 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 434.5mg||134 %|
|Sodium 1047.2mg||36 %|
|Potassium 1531.4mg||40 %|
|Total Carbohydrate 9.5g||3 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 8.8g|
|Protein 138.2g||197 %|
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Calories per serving: 1074
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