Split chicken breasts in half (thick way), to form 4 thin breasts. Place between 2 sheets of plastic wrap. Pound with a malled to 1/4 inch thickness. Sprinkle with salt and pepper. Place flour in shallow dish; dredge chicken in flour.
Melt 1 tablespoon butter in large skillet over medium-high heat. Add cutlets, 2 at a time. Saute 2 minutes. Turn and sure for 1 minute. Remove cutlets from pan. Repeat with remaining 1 tbls butter and 2 cutlets.
Add wine to pan, bring to boil, scraping pan to loosed bits. Cook for 1 minute until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until mixture is reduced to 2 tablespoons (about 4 minutes). Stir in juice and capers. Serve over chicken.
Sprinkle with parsley, if desired.
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|Serving Size: 1 Serving (123g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 313 (88%)|
|Amt Per Serving||% DV|
|Total Fat 34.8g||46 %|
|Saturated Fat 21.9g||110 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 91.6mg||28 %|
|Sodium 251.3mg||9 %|
|Potassium 99.8mg||3 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 9.9g|
|Protein 1.9g||3 %|
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Calories per serving: 356
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