Preparation

• Rinse the boneless and skinless chicken breast. Pat dry and slice into thin cutlets.
  On wax paper, combine flour, salt and pepper. Dip cutlets into flour mixture, shaking off excess.
  In a large skillet over medium heat, Heat one half of the butter and oil until the butter is melted.
  Add cutlets and brown lightly on each side. Place cutlets on serving plate; keep in a warm place. Stir the wine, capers, lemon juice, and parsley into skillet; increase heat to high and cook until slightly thickened. Remove from heat, swirl in remaining butter until melted. Pour over cutlets and serve.