Makes 2 to 3 servings

4 boneless, skinless chicken breasts

Salt and pepper to taste

1/3 cup all-purpose flour

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2 tablespoons oil

1 garlic clove, minced or pressed

1/2 cup white wine

½ cup chicken stock

Juice of one lemon

2 tablespoons small capers, drained

3 tablespoon butter, at room temperature

1. Sprinkle both sides of chicken with salt and pepper. Put the flour into shallow pan or bowl and coat chicken with flour on both sides, shake to remove excess flour.

2. Heat oil in a skillet over medium heat. Sauté chicken breasts until lightly browned on one side, turn and cook until second side is lightly browned.

3. Add garlic and sauté til soft. Add white wine and chicken stock. Let simmer until liquid reduces — about 5 to 7 minutes, or until chicken is fully cooked. (If liquid reduces too much before chicken is finished, add a bit more wine or stock.)

4. Add lemon juice and capers. Reduce briefly. Remove chicken from pan, remove pan from heat and swirl in the butter until it melts and thickens the sauce. Spoon sauce over chicken and serve immediately.

From Angelo’s of Burien