1 lb. chicken breast or turkey breast, skinned and boned
2 eggs, slightly beaten
1 c. flour
1 c. bread crumbs
1/2 c. white wine
1/2 lemon
Peanut oil
6 to 8 capers

Pound chicken breasts until very thin. Dip breast pieces in flour until coated on both sides. Then dip pieces in egg, then into bread crumbs. (Chicken may be refrigerated until later at this point.)

Brown chicken in a skillet, a few pieces at a time using a small amount of peanut oil. Add more oil as necessary to keep skillet bottom covered. Meat will cook quickly, a few minutes per side. Remove chicken to a serving platter and keep warm.

In the same skillet, make a lemon sauce by adding one tablespoon flour to the pan drippings. Stir well. Add wine and the juice of 1/2 lemon, stirring well. Simmer sauce for a few minutes, stirring constantly. Add the capers. Pour sauce over chicken and serve. Serves 4 to 6.