8 boneless chicken breasts halves
6 T butter, room temperature
2 T all-purpose flour, plus additional flour for dredging
4 T olive oil
2/3 C dry white wine
1/2 C fresh lemon juice
1/2 C canned low-salt chicken broth
1/2 C drained capers
1/4 C chopped fresh parsley

Mix 2 T butter and 2 T flour in small bowl until smooth. Set aside to use later.

Lightly pound chicken between 2 large sheets of plastic wrap to 1/4 inch thickness. Sprinkle with salt and pepper. Place additional flour in shallow baking dish. Dredge chicken in flour to coat; shake off excess.

Heat 1 T oil in heavy large skillet. Add 2 chicken breasts and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm. Cook remaining chicken breasts, two at a time, using the same method.

Bring wine, lemon juice and broth to boil in a medium skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 4 T butter. Season sauce to taste with salt and pepper.

Pour sauce over chicken and serve. Makes 8 servings.