- 4 skinless chicken breasts halves - Cayenne pepper, to taste - Salt & pepper, to taste - All purpose flour for dredging - 2 tbsp of olive oil - 1 tbsp of capers, drained - 1/2 cup of white wine - 1/4 cup of fresh lemon juice - 1/4 cup of water - 3 tbsp of cold, unsalted butter, cut into 1/4 inch slices - 2 tbsp of fresh italian parsley, chopped

1. Place chicken between two layers of plastic wrap & pound 1/2 inch thick.
2. Season both sides of chicken with cayenne, salt & pepper. Dredge lightly in flour and shake off excess.
3. Heat olive oil in skillet over medium heat. On medium heat, brown about 5 min on each side.
4. Cook capers in reserved oil - smashing them lightly to release brine, until warmed through, 30 seconds
5. Add white win to skillet - scrape bits & reduce 2 min
6. Stir lemon juice, water & butter into reduced wine mixture. Cook and stir until thick, 2 min. Reduce heat to low & stir parsley through sauce.
7. Return chicken breasts to pan. Heat through, 1-2 mins. Serve with sauce spooned over top.