2boneless skinless chicken breasts - flattened to 1/2 inch thickness
1 ½Tbsolive oil
½cupchicken broth
2tspcornstarch
2Tbscapers - drained
1 ½Tbslemon juice
¼cupwhite wine
1 ½Tbsbutter
2tsplemon zest - about one lemon's worth
1tspsage powder
¼tsppepper
¼tspsalt
Instructions
Brush the flattened breasts with some of the olive oil sprinkle with lemon zest, salt, pepper, and sage. I generally mix the zest and spices together and rub them into the chicken.
Stir the cornstarch into the broth, and add the lemon juice, wine and the drained capers and set aside.
Saute the seasoned chicken in olive oil and butter over medium high heat. When the chicken is done, remove from the pan to a serving dish and keep warm.
Reduce the heat to medium and pour the cornstarch wine mixture into the pan with any remaining oil, add a little olive oil if needed to bring the oil in the pan to at least 1 tablespoon.
Bring the sauce to a boil and let it thicken till it coats the back of a spoon. Drizzle the sauce over the warm chicken breasts and serve.