Working with one chicken breast at a time, place each between two pieces of plastic wrap with the smooth side down (where the skin used to be). Working from the center to the edges, gently pound each chicken breast with a meat mallet to 1/4-inch thick. You want the smooth side to remain intact while the ragged side receives the impact of the mallet. Since chicken has little connective tissue, it is important to use gentle strokes when pounding - the meat can tear easily. Remove plastic wrap.
In a shallow pie plate, combine flour, salt, and pepper. Roll pounded chicken breasts in the flour mixture to coat all sides.
In a large nonstick frying pan over medium heat, heat butter and vegetable oil of your choice. Add floured chicken breasts and cook 3 to 5 minutes per side or until fully cooked and tender.
Pour lemon juice and white wine over chicken. Add capers and simmer another 2 to 3 minutes longer. Remove from heat and transfer chicken onto a serving platter.
Reduce liquid left in frying pan by boiling an additional 2 to 3 minutes; pour over the chicken and serve immediately.
Makes 4 servings.
NOTE: As all of the flour will not be used for the coating, I have reduced the total amount in the calculations.
* You could also use thin, pre-sliced chicken breast cutlets available at most supermarkets. These cutlets do not have any tenderloins and can be used as is.
Chicken Piccata Recipe: https://whatscookingamerica.net/Poultry/ChickenPiccata.htm