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Submitted by: Cindy Watson from Gooseberry Patch
Originally shared on the web 03/21/2011

1/4 c. plus 2 T. all-purpose flour, divided
2 T. chicken bouillon granules, divided
4 boneless, skinless chicken breasts
2 T. olive oil
1 T. butter
1/2 c. white wine or chicken broth
1/4 c. lemon juice
2 T. water
2 T. capers, drained and rinsed
2 T. fresh parsley, chopped

Combine 1/4 cup flour and 1/2 teaspoon bouillon granules; set aside. Place chicken between 2 sheets of plastic wrap and pound to 1/4-inch thickness. Dip chicken in flour mixture to coat. Heat oil in large skillet over medium heat; cook chicken 4 to 5 minutes on each side, or until cooked through. Remove chicken and keep warm. Melt butter in skillet and add remaining flour, scraping up browned bits. Add wine or broth, lemon juice, water and remaining bouillon granules; simmer for 2 minutes. Stir in capers and parsley. Spoon sauce over chicken. Makes 4 servings.