Chicken with Sage, Capers and Lemon

Serves 4

2 whole chicken breasts
Salt and pepper
1/2 cup flour
1/2 cup olive oil
2 cloves garlic, minced
4 tablespoons lemon juice
2 teaspoons fresh sage, finely chopped
3/4 cup white wine
2 tablespoons capers

Wash and pat the chicken dry. Cut each breast in half. Place each breast between waxed paper and pound flat, to about 1/4″. Season both sides with salt and pepper. Dredge each breast in flour, shaking off excess.

In a large frying pan, heat the olive oil, and add the chicken breasts. Cook over medium heat for 3 minutes, then turn breasts over and cook 3 more minutes. Add chopped garlic, lemon juice and sage. Turn heat to low, and continue to cook for 5 minutes. Add the wine and capers, cover, and cook over low heat for 15 minutes.

Place chicken on serving platter, and pour remaining caper sauce over the chicken slices.