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1 c. flour
1/4 tsp. each salt and pepper
1/2 tsp. oregano, crumbled
8 boneless chicken breasts
2 tbsp. butter, divided
1 tbsp. vegetable oil divided
1/2 c. lemon juice
3 to 6 tbsp. well drained capers, optional

Combine flour, oregano, salt and pepper in a pie late. With a meat mallet or edge of a heavy saucer, pound cutlets on both sides to flatten them. Heat 1 tablespoon butter and 1/2 tablespoon oil in a large skillet over low heat. Dredge half the chicken breasts in flour mixture and place in skillet. Cover and cook 5 minutes. Remove cover; increase heat to medium and cook until chicken is lightly browned and firm. Remove to heated platter. Add remaining butter and oil to skillet and cook other half of chicken as above. Add lemon juice to skillet and cook 1 minute over high heat, stirring and scrapping pan with a wooden spoon. Stir in caper and pour over warm chicken. Serve with hot buttered fettucini or your favorite pasta. Serves 8.
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