| 1 | Bone and pound chicken breasts. |
| 2 | In a bowl mix flour, salt and pepper. |
| 3 | Dip cutlets in mixture and press firmly to coat. |
| 4 | Shake off excess. |
| 5 | Chill. |
| 6 | In a large skillet heat butter until it sizzles. |
| 7 | Saute" cutlets, 3 or 4 at a time, 2-3 minutes per side. |
| 8 | Drain on paper towels and keep warm until all are cooked. |
| 9 | Stir lemon juice and wine into drippings and scrape bottom to loosen particles. |
| 10 | Heat but don"t boil. |
| 11 | Add capers. |
| 12 | Spoon pan juices over cutlets on serving platter and sprinkle with chopped parsley. |
| 13 | This dish tastes especially good served with fettucine and garnished with slice lemon twists and watercress |
