Grilled Chicken & White Wine Sauce

Place the chicken breasts between two (2) sheets of plastic wrap or parchment paper. Using the side of a cleaver or a meat mallet, pound them to a uniform thickness of approximately 3/8 inch. Chicken tenders work well and don’t require pounding.

Place the breasts in a shallow pan and brush them with olive oil. Sprinkle the rosemary and pepper on both sides of the chicken and marinate at room temperature for approximately one hour. Grill the chicken breasts for approximately two minutes per side, then remove them from the grill.

Melt the butter with a pinch of salt in a sauté pan. (The pan should be large enough to hold the chicken breasts in one layer.) When the butter has melted and foamed, and the foam has subsided, add the chicken breasts. Shake the pan and turn chicken pieces to coat with the butter.

Raise the heat to high and add the white wine. Allow the wine to boil for a minute or two to evaporate the alcohol. Reduce heat to medium and add the capers along with the lemon juice and rind (zest). Keep liquid simmering, shaking the pan and turning the chicken breasts from time to time. When the sauce has reduced and looks glossy, remove pan from heat.

To serve, spoon a tablespoon of the sauce over each breast. Serve the chicken, with any remaining sauce, on warmed dinner plates. Sprinkle parsley over each portion. Accompaniments: Tuscan roasted potatoes, Warm crusty bread and a simple green salad. Makes 4 servings.