|Whole chicken breasts||2 , boned, skinned and halved|
|Freshly ground black pepper||To Taste|
|Virgin olive oil||1 1⁄2 Tablespoon|
|Dry white wine||1⁄4 Cup (4 tbs) (Such As French Blanc De Blanc)|
|Lemon||1 , thinly sliced|
Pound chicken breasts with mallet until very thin.
Mix flour with salt and pepper to taste. Dredge chicken breasts in flour mixture.
Combine oil and butter in a large skillet over medium-high heat. Brown chicken pieces quickly, about 3 minutes on each side. garnish as desired.
Pour off pan drippings. Add wine, lemon, and capers. Simmer for 10 minutes over low heat until tender.
Arrange chicken on a warm platter. Garnish with lemon peel roses.