2 skinless boneless chicken breast halves
3Tbsp. butter, room temperature
1 ½ Tbsp. all purpose flour
Additional flour
2 Tbsp. olive oil
1/3 cup dry white wine
¼ cup lemon juice
¼ cup fresh chicken broth
¼ cup drained capers
¼ cup chopped fresh tomatoes
¼ diced onions
¼ cup chopped parsley

Slice chicken into 3 tenders per breast and place between 2 large sheets of plastic wrap. Using a meat pounder or rolling pin, lightly pound chicken to ¼” thickness. Sprinkle chicken with salt and pepper. Mix 1 Tbsp. butter and 1 ½ Tbsp. flour in a small bowl until smooth. Place additional flour in a shallow baking dish. Dip chicken into flour to coat; shake off excess. Heat 1 Tbsp. oil in a heavy large skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to a platter, cover with foil to keep warm. Saute onions and tomatoes in a searing pan. Add wine, lemon juice and broth and bring to a boil over medium high heat. Slowly cook until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 Tbsp. butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve. Can be served with pasta or on a bed of spinach.