chicken breasts, skinned and boned
T olive oil
T Madeira (can use other wines)
T fresh lemon juice
T capers, drained (optional)
T parsley, chopped
T lemon zest
Cover breasts with wax paper and flatten with mallet until 1/4" thick. Combine flour and spices in plastic bag, add breasts, one at a time and coat well. Shake off excess. Heat butter and oil in frying pan until bubbling. Add chicken breasts and saute over medium-high heat, 2-3 minutes per side. Remove to heated platter. Add wine to oil/butter and stir to loosen bits at bottom of pan. Add lemon juice and capers, heat through. Pour over chicken breasts, sprinkle with parsley, and lemon zest. Serve immediately.