My favorite recipe.

3 boneless chicken breasts
salt and pepper
1/2 cup of flour
2 cloves of garlic, minced
1/2 cup of dry white wine
1 to 1 1/2 cups of chicken stock
juice of 1/2 a lemon, and 1/2 of a lemon sliced thin
2 tbs capers
Approx. 1/8 cup of half and half (just enough to slightly thicken the sauce)
2 Tbs cold butter

Butterfly 3 boneless chicken breasts, pound them thin between two
pieces of plastic wrap. Season with salt and pepper and dredge
lightly in flour. Cook the chicken in olive oil for about 4 minutes per
side. Remove the chicken when cooked through.
Add minced garlic to the pan and saute for 30 seconds. Deglaze
the pan with 1/2 cup of white wine. Scrape the yummy bits from
the bottom of the pan. Add 2 tbs of capers, the juice from 1/2 a lemon and the chicken stock. Slice the other 1/2 of the lemon
and add it to the pan; let reduce slightly. Mix in 2 tbs of butter
off of the heat. Sprinlke with fresh grated parmasean cheese. nbsp;
Place the chicken back into the pan and heat through.

Serve with pasta or roasted new potatoes. 

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