INGREDIENTS
4
skinless, boneless chicken breast halves
1/2 cup
flour, divided
1/2 tsp
salt
1/4 tsp
freshly ground black pepper
2 1/2 tbsp
butter, divided
2 tbsp
olive oil, divided
1/4 cup
finely chopped shallots (German: Schalotte - or onion)
4
medium garlic cloves, thinly sliced
1/2 cup
dry white wine
3/4 cup
chicken broth or prepared boullion, divided
2 tbsp
fresh lemon juice
1 1/2 tbsp
drained capers (German: Kapern)
3 tbsp
coarsely chopped fresh flat-leaf parsley