Serves 4

4 boneless, skinless chicken breast halves
salt and pepper
4 Tbs. olive oil
4 Tbs. dry white wine
2 Tbs. lemon juice
4 cloves garlic, chopped (or 4 frozen cubes)
2 Tbs. capers, drained

Between sheets of plastic wrap slightly flatten chicken. Sprinkle with salt and pepper. In a large heavy skillet heat 2 tablespoons the oil over medium high heat. Sauté chicken about 3-4 minutes per side or until cooked through. Transfer chicken to a platter and keep warm. Add the remaining oil, the wine, lemon juice, garlic and bring mixture to a boil. Stir in capers and salt and pepper to taste. Spoon sauce over chicken.
(Louise Fiszer)