4 chicken breasts, boned and skinned
1/2 c. dry white wine
Juice of 1 to 1 1/2 lemons
1 c. chicken broth
1 tbsp. capers

Pound breasts flat between wax paper. Dip in beaten egg, coat with flour and saute in butter for 5 minutes on each side. Remove from pan and place in warm place. Pour wine into pan and reduce to half. Add chicken broth and lemon juice to taste. Return chicken to pan, turning a few times. (Flour from chicken will thicken sauce.) Arrange chicken on platter. Add capers to pan and simmer briefly, just enough to heat. Pour sauce over chicken and serve.