Two 6-ounce skinless, boneless chicken breasts pounded in 4 cutlets, each ¼” thick
Sea salt and freshly ground black pepper
1 tablespoons olive oil
¼ cup dry white wine
2 tablespoons drained capers
Juice from 1 lemon
1 tablespoon unsalted butter
Rinse the chicken breasts and pat them dry. Place each breast flat on a chopping block. With your knife parallel to the chopping block, slice the breast in half through the middle to make it half as thick. Pound each half with a mallet until ¼” thick. (Or ask your butcher to do this for you.) Season each breast with salt and pepper.
Place a skillet over high heat, add the olive oil and as many of the chicken slices as will fit in the pan without overlapping. Brown for 2 minutes on each side, then set aside in a warm oven.
Reheat the skillet over medium heat. Add the wine and reduce for 2 minutes or so, stirring constantly to scrap the browned bits off the bottom of the pan. Stir in the capers and lemon juice. Remove from heat and add butter, stirring until melted. Adjust the salt and pepper to taste. Pour the sauce over the chicken and serve.