Breaded Chicken Breasts With Lemon Caper Sauce
Combine flour, salt, and pepper. Dredge chicken in mixture. Melt 2 T. butter with oil in a large skillet over medium-high heat. Add chicken, and cook about 6 minutes on each side or until golden brown and cooked through. Transfer to a serving dish and keep warm.
Add Lemon Caper Sauce to skillet, stirring to loosen particles from bottom of skillet. Cook 2 minutes or just until thoroughly heated. Spoon sauce over chicken and garnish, if desired.