This was so moist and soft – maybe it was soaking it in milk first that made it this way.
2 chicken breasts, sliced in half to make them thinner
1 cup white wine
1 clove garlic, minced
1 shallot, chopped fine
1 cup chicken broth
2 T. capers
Season each piece of chicken with pepper & salt.
Place each chicken breast in some milk then dredge them in flour.
Heat butter in a frying pan.
Add the chicken and brown the breasts well on both sides. Remove from the pan and keep warm.
Saute the shallots in the frying pan.
Add the wine and chicken stock. Add the lemon juice from one lemon. Add the capers and the garlic. Reduce the liquid by half on full heat.
Turn the heat to low. Add about a tablespoon of butter to the pan in pieces.
Melt the butter and mix a little in the pan.
Return the chicken and cook until the sauce is emulsified. Add more lemon juice to the pan. Add the parsley and serve.