6 - 8 boneless skinless chicken breasts
1 Tbsp. butter
1 Tbsp. olive oil
1 cup flour
2 tsp. salt
2 tsp. fresh pepper
1 cup milk
One half cup very dry white wine
One half cup chicken broth
2 fresh lemons
2 Tbsp. capers, optional
One cup fresh parsley

In large saute or fry pan, melt butter with oil. While butter is melting, combine flour, salt and pepper in small bowl. Dip each piece of chicken in milk; shake off excess. Dredge chicken in flour mixture and add to fry pan. Saute chicken in butter and oil over medium to medium-high heat until browned and cooked through, turning often. Add more butter and oil as needed. Remove chicken from pan and place on platter. Keep chicken warm while making the sauce. Turn heat to medium high and deglaze with the wine, stirring to get all of the brown bits off the bottom of the pan. Add chicken broth and turn heat to medium low and continue to cook sauce, stirring frequently. Squeeze juice of 1 lemon through cheesecloth into sauce (add capers at this point if using them) and continue to stir until sauce has thickened slightly. Taste sauce frequently, and more wine or lemon can be added as necessary. If sauce does not thicken enough, add a little bit more flour and continue to stir. When sauce is ready, slice remaining lemon and add slices to the sauce. Add chicken back to the pan and turn to coat. Add parsley and warm for a few minutes. Serve over hot pasta and spoon sauce from pan over pasta and chicken.

The Skinny: Make sure to use skinless chicken breasts.