Chicken in Caper Sauce

Cutting a chicken breast horizontally and pounding it thinly makes for a quick meal. The chicken cooks quickly but retains its moisture.

Serves 4

4 boneless, skinless chicken breasts
salt and pepper
1/2 cup flour
2 tablespoons olive oil
3 tablespoons butter or margarine
2 tablespoons white wine vinegar
2 tablespoons capers plus 1 tablespoon of caper brine
1/2 cup chicken stock
2 tablespoons fresh parsley leaves

Slice each breast horizontally. Place a piece of plastic wrap over the top of each breast piece and pound until thin. Sprinkle salt and pepper on both sides of each piece of chicken. Dredge each piece in flour, dusting off each piece until only a light coating remains. Heat 1 tablespoon each of oil and butter in a large skillet over high heat. When pan is hot lay 3-4 pieces in the skillet and cook on both sides until golden. Remove the pieces and put in a warm oven. Repeat with the remaining pieces, adding another 1 tablespoon each of oil and butter, until all are cooked. Add the vinegar and chicken stock to the pan. Reduce heat to medium and add the capers and brine. Add the last tablespoon of butter, adjust seasoning and add the parsley. Place 2 slices of chicken on each plate and spoon some of the sauce over the top.
Serve.