Chicken Piccata

This easy chicken dish that hails from Italy gets its classic flavor from the splash of lemon, the elegance of white wine, and garden-fresh parsley.

1/2 cup all-purpose flour
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
6 tablespoon (3/4-stick) butter, divided
6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds), pounded to 1/4-inch thickness
1/2 cup dry white wine
4 tablespoon lemon juice
2 tablespoon capers

In a shallow dish, combine flour, parsley, salt, and pepper; mix well.
In a large skillet, melt 1 tablespoon butter over medium heat.
Coat the chicken evenly with flour mixture then sautee in batches over medium-high heat 2 to 3 minutes per side, or until golden, adding more butter as needed. Remove to a plate and keep warm.
Add wine, lemon juice, capers, and remaining butter to the skillet; mix well, and return cooked chicken to the skillet. Cook 3 to 4 minutes, or until sauce begins to thicken. Serve chicken topped with sauce.