Melt 1 tablespoon of butter and 1 tablespoon of olive oil in the skillet, on the medium/high heat. Season pounded chicken breasts with salt and pepper, on both sides. Dredge chicken breast in ⅓ cup flour then add chicken to the skillet.
Cook 4 minutes of both sides or until chicken is cooked thru. Transfer to a plate and set aside.
Add the rest of the butter and oil to the skillet. Add chopped onion and saute for 3 minutes, stirring few times. Add garlic, cook for 1 minute. Pour in ½ cup dry white wine and bring it to the boil. Let it boil until wine evaporates, stirring frequently.
Place 1 teaspoon flour into a small mixing bowl. Add few teaspoons of chicken broth and mix until smooth and no lumps.
Stir in flour mixture and chicken broth into the skillet. Bring it to a boil and cook for 3 minutes, stirring continually. Mix in 2 tablespoons of lemon juice.
Return chicken to the skillet, sprinkle capers and chopped chives or parley. Serve warm with mashed potatoes, rice or pasta. Enjoy!
Notes
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