Prep time 15 minutes
Cook time 15 minutes
Yield: Serves or Makes 4
Pound chicken breasts thin, to about 1/2 inch. (To do this, I usually add them to a freezer bag and use a kitchen mallet to pound). Mix together flour, salt, pepper, and shredded Parmesan cheese. Dredge each chicken breast thoroughly on each side, taking care to evenly coat.
Heat olive oil and 3 tbsp butter in a large skillet over medium high heat. Add 2 chicken breasts to the oil, and cook 3 minutes on a side until golden brown. Remove chicken from pan and place in a warm oven (225 degrees) while the remaining chicken is cooked and sauce is prepared. Transfer the chicken to the warm oven.
Reserve olive oil and butter in the skillet. Add the white wine, capers, lemon juice, chicken bullion powder to the skillet and stir together while scraping up the browned bits. Simmer over medium heat, reduce by half. Melt in remaining 2 tbsp butter.
Serve the chicken with sauce with your choice of pasta.