Adapted from Gourmet, October 1991 ^[1]
Serves 2

Ingredients:
a 3/4-pound whole skinless boneless chicken breast, halved lengthwise
2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons dry white wine
1 tablespoon fresh lemon juice
1-2 cloves minced garlic
1 tablespoon drained bottled capers, chopped
3 tablespoon minced fresh parsley leaves
Salt

Method:
Halve the chicken pieces horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap. Marinade overnight with oil, lemon juice, wine and garlic. In a glass baking dish put the marinated chicken skin side down and add the capers. Sprinkle with a bit of salt. Bake in the oven at 350-375 for about 45 minutes removing the chicken once to turn it skin side up. Chicken will be done when pierced with knife and juices run clear. Let stand for 10 minutes before serving. Sprinkle some chopped parsley before serving.