1
sprinkle water on a sheet of plastic wrap, place one chicken breast and sprinkle with water then cover with wrap and beat until 1/4" to 1/2" thick. Set aside and repeat with remaining breasts.
2
season both sides of breasts with salt and pepper, then dust both sides with flour.
3
Pre-heat oven to 200 degrees.
4
Heat a large skillet on medium high heat and add olive oil and 4 tbsp butter, cook until hot but not brown and add chicken two at a time or all four if they will fit. Brown quickly on both sides, you want the chicken cooked through but not dry.
5
remove from pan and place on oven proof plate and put in oven to keep warm.
6
add chopped shallots and 2 tbsp. butter to pan, reduce heat to low and cook until translucent.
7
add lemon juice, capers and wine and cook until slightly thickened.
8
add last 2 tbsp. of butter and stir well.
9
put a breast on each plate and top with a quarter of the sauce.
