Chicken with Caper and Sun Dried Tomato Sauce

1 1/2 pounds boneless skinless chicken breast halves
1 tablespoon unsalted butter
3 tablespoons olive oil
1/2 cup all purpose flour
1 cup dry white wine or chicken stock
3 tablespoons lemon juice
1 tablespoon tomato paste
1 tablespoon capers, rinsed and drained
3/4 teaspoon oregano
2 tablespoons sun dried tomatoes, minced

Place chicken breasts between two sheets of waxed paper and pound lightly with a
mallet or other heavy flat object to flatten to 1/4 inch thickness.
Melt butter in oil in a heavy nonstick skillet over medium high heat. Dredge
chicken lightly in flour. Shake off excess. When oil is hot, saute chicken
2 minutes per side or until done. Transfer to a platter and keep warm. Discard
excess drippings. Add wine and lemon juice to skillet, stirring with a wooden
spoon to deglaze. Simmer 3-4 minutes until reduced by 1/3. Stir in remaining
ingredients. Mix thoroughly and serve over chicken.

Per Serving (excluding unknown items): 1237 Calories; 61g Fat (45.1% calories from
fat); 158g Protein; 8g Carbohydrate; 1g Dietary Fiber; 426mg Cholesterol; 574mg
Sodium. Exchanges: 0 Grain(Starch); 22 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 10
1/2 Fat.

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