1 lb. chicken cutlets
1/4 c. flour
1/4 c. butter
1/2 c. white wine
Juice from 1/2 lemon
Capers

Pound chicken between 2 sheets of waxed paper until 1/4 inch thick. Dredge cutlets in flour that has been seasoned with salt and pepper. Melt butter in a heavy skillet until sizzling. Saute cutlets in butter until light brown, about 3 minutes per side. Add wine, lemon juice, and capers to chicken and let boil 2 minutes, turning chicken in sauce. Serve garnished with lemon wedges and fresh parsley.