Instructions: Cut each chicken breast into 4 equal pieces. Pound the pieces between 2 sheets of waxed paper until the are thin.

Press the chicken fillets into the bread crumbs so that both sides are well coated. Heat a large skillet until it is very hot.

Add the clarified butter. Add the coated chicken fillets and saute them for 1 to 2 minutes on each side, or until they are golden brown. Add the wine and lemon juice, and deglaze the pan. Add the capers and garlic.

Serves 4.

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