4 large split chicken breasts (about 2 lb.)
1/4 cup all-purpose flour
2 tbsp. oil
2 tbsp. butter
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup wine vinegar
2 tbsp. capers, drained
1/4 cup fresh lemon juice
3 tbsp. chopped fresh parsley
4 thin slices lemon for garnish
4 this slices lime for garnish

Bone and skin chicken breasts. Cut each into 2 pieces, cutting crosswise so that each piece is 2 to 3-inches square.

Place between sheets of plastic wrap. With flat side of mallet, pound to about 1/4-inch thickness and double the diameter. Coat on all sides with flour.

Heat oil and butter in heavy skillet. Add chicken. Sprinkle with salt and black pepper. Brown quickly on both sides, cooking about 1 minute in all, sufficient time to cook meat through. Remove onto warm platter.

Pour off excess fat. Add wine, vinegar, capers and lemon juice to pan. Heat to a boil, scraping bottom of pan.

When about 4 tablespoons liquid remains, pour it over chicken on platter. Sprinkle with parsley. Garnish with lemon and lime slices. Serve immediately.

Tips: Chicken breasts may be pounded, coated with flour and stored in the refrigerator, well wrapped for cooking the next day.

Good served with: Buttered fresh pasta, broiled zucchini, tomato salad, if you like.

Note: For 2 servings: Half of the ingredients. For 8 servings: Double the ingredients.