Simmer together:
Juice from one large lemon (I like a lot of lemon so I use way more), a teaspoon of chopped garlic, 1C white wine, 2 TBSP butter, a splash of caper juice and about 2 TBSP of capers.
I brown the chicken quickly in another pan then let sautee and finish cooking in the sauce above. Serve over some pasta and YUM.
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