Kuchnia

4 (6-ounce) skinless, boneless chicken breast halves $
2 ounces all-purpose flour, divided (about 1/2 cup) $
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 1/2 tablespoons butter, divided
2 tablespoons olive oil, divided $
1/4 cup finely chopped shallots
4 medium garlic cloves, thinly sliced
1/2 cup dry white wine $
3/4 cup fat-free, lower-sodium chicken broth, divided $
2 tablespoons fresh lemon juice
1 1/2 tablespoons drained capers
3 tablespoons coarsely chopped fresh flat-leaf parsley
preparation

1. place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. sprinkle both sides of chicken evenly with salt and pepper. dredge chicken in flour in shallow dish; shake off excess.
2. melt 1 tablespoon butter in a large skillet over medium-high heat. add 1 tablespoon oil to pan; swirl to coat. add chicken to pan; sauté 4 minutes on each side or until done. remove chicken from pan; keep warm.
3. heat remaining 1 tablespoon oil in pan; swirl to coat. add shallots to pan; sauté 3 minutes, stirring frequently. add garlic; sauté 1 minute, stirring constantly. add wine; bring to a boil, scraping pan to loosen browned bits. cook until liquid almost evaporates, stirring occasionally. add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. add remaining 1/2 cup broth to pan; bring to a boil. cook until reduced by half (about 5 minutes). stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers. place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. sprinkle each serving with about 2 teaspoons parsley.