Dredge chicken breast in seasoned flour.
Heat 2 TBSP butter and 2 TBSP oil in stainless skillet over med-high
Cook 2-3 mns per side.
Transfer to sheet pan keep warm 200 degree oven
Add 1/2 cup white wine, lemon juice, capers and butter, scraping up brown bits, simmer 2 mns.
Place chicken on top of polenta
Originally Submitted
4/18/2020
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