Chicken Scaloppini with Lemon & Capers

This is super easy and quick!!!

4 boneless, skinless chicken breasts
1/2 tsp of salt
1/8 tsp pepper
2 tbsp butter
1 tbsp olive oil
1/3 cup dry white wine (I used chicken broth)
1/3 cup chicken broth
3 tbsp lemon juice
2 tbsp capers, rinsed and drained (I left these out)
2 tbsp parsley, finely chopped

pound chicken to 1/4" thickness between sheets of waxed paper or plastic wrap. season with salt and pepper. in large frying pan, melt butter with olive oil over med heat. add chicken and cook 2 min. turn and cook 2 min longer, or until white throughout. remove to a warmed platter; cover loosely with foil to keep warm. pour wine into pan. add stock and boil until reduced by half, about 2 min. add lemon juice, capers and parsley. pour over chicken and serve immediately.

-RushHour Recipes