Instructions: Heat oil in a heavy skillet over medium heat until hot but not smoking. Sprinkle chicken with salt and pepper. Add chicken and cook until browned and cooked through, 4 to 5 minutes per side. Remove chicken from skillet; cover and keep warm.

Add wine, lemon juice, lemon zest and capers to same skillet. Bring to a boil, lower heat and simmer 2 minutes, scraping up any browned bits from bottom of skillet. Whisk in butter, 1 piece at a time, and cook over low heat until incorporated. Pour sauce over chicken and serve immediately.

This recipe yields 4 servings.

Description: "The sharp, bright flavors of lemon and capers are mellowed by a finishing touch of butter in this elegant sauce. Try this recipe with scallops of veal, for variety."

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