The night before, take six boneless chicken breasts and slice them in half.
Pound the cutlets until thin.
Add the lemon juice, mix, and place in a sealed, airtight container.
Marinate overnight, turning the meat once.
The next day, heat skillet until it’s hot, then lower the heat to medium.
Separate the lemon juice from the chicken breasts in a separate bowl. Set aside.
Gently sauté chicken in 1 tablespoon each butter and olive oil.
Cook about three minutes per side. Remove to a warm dish.
Add to the pan ¾ cup of white wine (or chicken broth) with the reserved lemon juice.
Simmer to reduce the sauce by half.
Add 1/4 cup capers and stir.
Return chicken to pan.
Add freshly ground pepper to taste.
Heat through and serve.