Thin sliced chicken breasts (or regular sized ones, cut in half and pounded thinly and the same thickness as the others)
Beat some eggs w/ a little milk or water (in shallow dish for dipping)... See More
Dip chicken in egg mixture, then dredge on both sides in a plate of seasoned flour (salt, pepper and some garlic powder). Set aside until all chicken is coated.
Add about 2 tablespoons butter and 2 tablespoons of olive oil to a sauté pan over medium high heat (NOT too high or the fats will burn and you’ll smoke up your whole house!). Sauté one or two pieces of chicken at a time, adding more oil and butter if pan gets dry. (Only sauté one or two at a time, don’t crowd pan.)
Remove chicken from pan when browned on both sides.
(Optional: Lower heat to medium and add some baby Bella mushrooms to the pan and sauté until soft before adding the wine).
Add some white wine to deglaze the pan (3/4 cup or so).
Add about ½ cup chicken broth (or water).
Add as many capers as you like (a couple tablespoons full). Salt and pepper to taste.
Add chicken back into sauce and heat through (be sure not to overcook the chicken at this point, but make sure it’s cooked completely).
Serve over orzo or rice or pasta or egg noodles
Kathy Shea Mormino