3    Whole breasts chicken
1/2 c  All-purpose flour
1 ts Salt
1/2 ts Pepper
3 tb Butter
1    Whole Squeeze lemon juice
1/4 c  Chopped parsley
1 c  White Wine
2 tb Capers
3 tb Virgin Olive Oil

Bone and pound chicken breasts. In a bowl mix flour, salt and pepper. Dip
cutlets in mixture and press firmly to coat. Shake off excess. Chill. In a
large skillet heat butter until it sizzles. Saute cutlets, 3 or 4 at a
time, 2-3 minutes per side. Drain on paper towels and keep warm until all
are cooked. Stir lemon juice and wine into drippings and scrape bottom to
loosen particles. Heat but dont boil. Add capers. Spoon pan juices over
cutlets on serving platter and sprinkle with chopped parsley. This dish
tastes especially good served with Fettucine and garnished with slice lemon
twists and watercress.