Italy’s Finest Pizzeria
Sal & Joe Dibella

Melt butter in a sauté pan (enough to cover the bottom of the pan.) Dredge flattened chicken breast in flour seasoned with salt and pepper. Cook until brown on both sides and set aside. Add salt, pepper, chopped parsley, capers and a splash of Pinot Grigio to the pan and reduce to 1/2-2/3 cup. Return chicken to pan and top with lemon juice.