Snowshoe Brewery's Chicken Medallions with Butter Lemon Sauce

Note from Cheri: This recipe was shared with us by the Snowshoe Brewery in Tuolumne County in California's historic Mother Lode country. This establishment serves some great casual food and some of the best micro-brewed beers we've had anywhere! Click here for more restaurants, recipes and attractions of Tuolumne County, gateway to Yosemite National Park.

6 boneless skinless chicken breast halves 2 tablespoons olive oil 1/4 cup unsalted butter 1/4 cup dry white wine 1 cup sifted flour juice of 2 lemons 2 teaspoons capers 2 tablespoons fresh minced Italian parsley

Serves 4-6 Slice chicken breasts in 1/2 inch slices. Place slices between two sheets of waxed paper and pound with flat kitchen mallet to a uniform thickness of 1/8 inch. Set aside. Heat olive oil and 2 tablespoons of the butter in a sauté pan over medium high heat. Dust medallions in flour. Add to pan and sauté turning once until browned. Set aside on warm plate. Add lemon juice and wine to pan. Deglaze pan and reduce wine by 80 percent. And add capers and remaining butter, stirring until combined with deglazed lemon juice, reduced wine and capers. Sprinkle with minced parsley and pour sauce over medallions and garnish with thin lemon slices.