Place chicken breasts between two sheets of waxed paper and
pound lightly with a mallet or other heavy flat object to
flatten to ¼ inch thickness.
Melt butter in oil in a heavy nonstick skillet over medium
Dredge chicken lightly in flour.
Shake off excess.
When oil is hot, sauté chicken 2 minutes per side or until
Transfer to a platter and keep warm.
Discard excess drippings.
Add wine and lemon juice to skillet, stirring with a wooden
spoon to deglaze.
Simmer 3-4 minutes until reduced by
Stir in remaining ingredients.
Mix thoroughly and serve over chicken.