6 chicken breasts, boned & skinned
8 tbsp. herbed butter
1/4 c. brandy
6 lemon slices
Flour to dredge
1/4 c. capers
Chopped parsley

HERBED BUTTER: Combine 1 pound butter, softened, 1 clove garlic, crushed, 1 teaspoon shallots, minced, juice of 1/2 lemon, 1/2 teaspoon white pepper, 1 tablespoon Worcestershire sauce and 1 tablespoon each of parsley, chives and tarragon. Combine and roll into a log on waxed paper, wrap in plastic wrap and freeze.

Slice off 6 tablespoons butter in saucepan. Coat chicken in flour. Saute over medium heat. When firm, add brandy and a squeeze of lemon. Top with chopped parsley, capers, lemon slices and remaining 2 tablespoons butter. Season. Serves 6.