1/4 c. flour
3-4 chicken cutlets
1 1/2 tbsp. butter
1/2 c. heavy cream
2 tbsp. capers
2 tbsp. minced onion
2 tsp. Dijon mustard
2 tsp. lemon juice
1 tsp. lemon peel
Salt and pepper to taste

Combine flour, salt and pepper. Dredge chicken in flour. Cook in frying pan with butter. Remove to plate. In pan, add cream and heat to boiling. Add remaining ingredients and cook until cream is slightly thickened, about 2 minutes. Spoon sauce over chicken. Serves 4.