Ingredients

Instructions

  1. Dredge chicken in flour.
  2. Brown in oil and margarine in a large skillet over medium high heat.
  3. Remove to a plate and keep warm.
  4. Add garlic and saute quickly.
  5. Add wine and cook over high heat.
  6. Add chicken back inches.
  7. When liquid is reduced by half, remove the chicken to a warm plate, and add the juice from the lemon to the sauce.
  8. Pour the sauce over the chicken and sprinkle with parsley and capers.