4 boneless, skinned chicken breasts
1/2 stick butter
Salt and pepper
1/2 c. dry Chablis
4 slices skinless, seedless fresh lemons
2 tbsp. oil
1 tbsp. flour
2 tbsp. capers

Flatten chicken breasts between sheets of wax paper. Season with flour, salt, and pepper. Saute chicken in butter and oil in a large skillet until browned. Add lemons and capers. Stir in the wine and bring to a boil. For 8 chicken breasts, increase butter by 2 tablespoons but use only the same amount of wine. I use this often and love it!