1/2 cup all-purpose flour
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons (3/4 stick) butter
6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds), pounded to 1/4" thickness
1/2 cup dry white wine
Juice of 2 lemons
2 tablespoons capers
In a shallow dish, combine the flour, parsley, salt, and pepper; mix well.
In a large skillet, melt 1 tablespoon butter over medium heat.
Coat the chicken evenly with the flour mixture then sauté in batches over medium-high heat for 2 to 3 minutes per side, or until golden, adding more butter as needed.
Add the wine, lemon juice, capers, and remaining butter to the skillet; mix well, and return the cooked chicken to the skillet. Cook for 3 to 4 minutes, or until the sauce begins to thicken. Serve chicken topped with sauce.