Capers and lemon juice are classic seasonings for veal escalopes. This is a simple sauce that takes only minutes to simmer and is strikingly good when prepared with homemade stock. Serves 4.

4 whole skinless, boneless chicken breasts
1 tbsp. fresh thyme or 1 tsp. dried thyme
Freshly ground black pepper, to taste
2 tbsp. olive oil
1 c. chicken stock
1/2 c. white wine
Squeeze of lemon juice
1 tbsp. capers
1 tbsp. chopped fresh parsley

Flatten each paillard as directed above. Rub them with thyme and pepper and set them aside. Heat half the oil in a large skillet and when it is hot, add 4 paillards. Cook them over high heat for a minute on each side, then remove them from the pan and use the other tablespoon of oil to fry the remaining chicken. Keep the chicken warm.

Add the stock to the pan along with wine and bring the mixture to a boil. Let it simmer steadily for minutes or until the liquids reduce by half. Add the lemon juice, capers, and parsley, and spoon the sauce over the chicken. Serve at once with steamed red potatoes and green beans.