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1
In large pan, heat butter.
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2
While butter is melting, combine flour, salt and pepper in small bowl.
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3
Dip each piece of chicken in lowfat milk; shake off excess.
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4
Dredge chicken in flour mix and add in to fry pan.
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5
(I like to cut chicken breasts in half before coating.)
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6
Saute chicken in butter over medium to medium-high heat until browned and cooked through, turning often.
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7
Add in more butter as needed.
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8
(Be careful turning chicken so as not to break off any of the flour coating.)
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9
Remove chicken from pan and place on platter.
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10
Keep chicken hot while making the sauce.
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11
Turn heat to medium high and deglaze with the wine, stirring to get all of the brown bits off the bottom of the pan.
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12
Turn heat to medium low and continue to cook sauce, stirring frequently.
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13
Squeeze juice of 1/2 lemon through cheesecloth into sauce (add in capers at this point if using them) and continue to stir till sauce has thickened slightly.
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14
(Note: Sauce should be tasted frequently, and more wine or possibly lemon can be added as necessary.
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15
If sauce does not thicken properly, add in a little bit of flour and continue to stir.)
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16
When sauce is ready, add in chicken back to the pan and turn to coat.
