Serves 4

4 Boneless, skinless chicken breasts pounded thin
2-3 tablespoons olive oil
1/2 cup flour
Salt and white pepper to taste
1 cup chicken broth
3 tablespoons lemon juice plus enough dry white wine to make 1/4 cup
1 1/2 teaspoon cornstarch, mixed with a little cold water
1 tablespoon capers
1 tablespoon chopped parsley
4 lemon slices

Heat the oil in a heavy skillet. Season the flour lightly. Dredge the chicken in flour and add to the oil until fully cooked and golden brown on both sides. Remove the chicken. Keep warm. Add the broth, wine, and lemon juice to the hot pan. Over medium-high heat, allow the mixture to boil. Whisk in the cornstarch mixture and return to a boil (sauce will be somewhat thin). Remove from heat, toss in the capers, and pour over the chicken. Garnish with parsley and lemon slices.

**thin veal scallops may be used in place of chicken

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