Pan-fried chicken breasts served with the rich lemon caper sauce, by Chef Lance Cowart
Ingredients Skin less chicken breasts: 4 All-purpose flour: ½ cup Pepper and salt 5 tablespoons Olive Oil 4 tablespoons Butter 2 Garlic Cloves which are minced 2 tablespoons Capers, rinsed and drained Dry white wine: ½ cup 1 cup Chicken broth 4 tablespoons Freshly squeezed lemon juice 2 tablespoons Chopped parsley Cooked pasta Directions 1.With…