1. Cut each piece of chicken in half horizontally and place each piece between 2 sheets of plastic wrap. Using the smooth side of a meat mallet, pound to 1/4-inch thickness.
2. Place flour, salt and pepper in a shallow dish. Lightly coat chicken pieces with seasoned flour, tapping to remove excess.
3. In a large skillet, heat 2 tablespoons butter and oil over high heat, until hot but not smoking. Brown chicken in batches, turning once, about 2 minutes per side. Transfer to a serving platter and keep warm.
4. Remove any excess fat from the skillet and discard. Add wine, chicken broth, lemon juice, and capers. Cook over high heat until simmering and slightly reduced, about 2 minutes. Add remaining 2 tablespoons butter, and swirl skillet to melt. Pour sauce over chicken, and sprinkle with parsley. Serve immediately.
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|Serving Size: 1 Serving (191g)|
|Recipe Makes: 8|
|Calories from Fat: 355 (65%)|
|Amt Per Serving||% DV|
|Total Fat 39.4g||53 %|
|Saturated Fat 22.7g||114 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 137.9mg||42 %|
|Sodium 163.8mg||6 %|
|Potassium 283mg||7 %|
|Total Carbohydrate 22.8g||7 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 21.9g|
|Protein 22g||31 %|
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Calories per serving: 544
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