Lay out chicken breasts, cover with plastic, and pound chicken breasts evenly until they are ? to ? inch thick. Pounding the chicken is a very important step if you wish your chicken to be as tender as possible. Marinade chicken breasts with 2 tblspoons olive oil, salt and pepper. Dredge chicken breasts in flour to cover.
Heat remaining 2 tblspoons olive oil in medium-large saute pan on medium-high heat/flame. Place chicken breasts into sautee pans stirring periodically to avoid sticking and or burning. After 3 minutes or when bottom of chicken breasts are a light golden brown, turn chicken breasts with tongs. Cook on other side for another 2-3 minutes or until light golden brown.
Add garlic to pan. Stir chicken and garlic together until garlic is light golden brown. Add capers and "caper juice" (from the jar the capers came in). Saute until caper juice is about half evaporated. Pour in white wine and sqeeze the juice from the fresh lemon.
When sauce starts to boil, chicken should be done. Add butter to sauce and transfer chicken from pan to bed of rice pilaf/pasta or to plate. Allow the butter to melt and the sauce to thicken for about 1-2 minutes. Pour sauce over chicken and enjoy.
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|Serving Size: 1 Serving (422g)|
|Recipe Makes: 2|
|Calories from Fat: 898 (100%)|
|Amt Per Serving||% DV|
|Total Fat 161.8g||216 %|
|Saturated Fat 39.1g||195 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 12.1mg||4 %|
|Sodium 403.1mg||14 %|
|Potassium 266.8mg||7 %|
|Total Carbohydrate 120.2g||35 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 114.9g|
|Protein 16.2g||23 %|
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Calories per serving: 898
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