CHICKEN IN LEMON BUTTER CAPER SAUCE

Stop what you are doing right now and put this on your menu tonight. This was THE BEST thing I've eaten in recent memory - at home or in a restaurant.

I've had this on my list of things to make since we went down to Destin at Thanksgiving. We had dinner at Ocean Club, one of my favorite places, and I had their chicken in lemon butter caper sauce. It was so delicious. I seriously considered licking my plate. It was the best thing I had eaten in a restaurant in years.

This recipe is just as good as the chicken at Ocean Club. I couldn't believe that I made this at home for pennies on the dollar. Now, this is not a low-cal dish. This dish should be saved for a special occasion. I take the "Sideways" philosophy on special occasions - When you make this dish, that's the special occasion. Now go make it!.
INGREDIENTS:

Chicken
4 boneless, skinless chicken breast halves (or use cutlets)
2 Tbsp grated Parmesan cheese
1/3 cup flour
Salt and pepper
olive oil
8 oz angel hair pasta, cooked and drained

Sauce
12 tablespoons cold unsalted butter, cut into 1⁄2-inch pieces, divided
2 Tbsp finely chopped yellow onion
2 garlic cloves, minced
1⁄3 cup Pinot Grigio (I used Cavit)
3 Tbsp fresh lemon juice
Kosher salt
pepper
1/4 cup capers, rinsed

INSTRUCTIONS:
Chicken
Cut the chicken breast halves horizontally, butterflying them open. Pound chicken pieces with a meat hammer to 1/4-inch thickness. Mix together the flour, salt, pepper, and grated Parmesan. Dredge chicken cutlets in the flour mixture, until well coated.
Heat olive oil in a large skillet on medium high heat. Add chicken and brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

Sauce
Melt 1 tablespoon of the butter in a medium pan over medium heat. Add the onion and cook, stirring often, until the onion is translucent but not browned, about 3 minutes. Add garlic. Cook for about 30 seconds.  Add the wine and lemon juice and bring to a boil over high heat. Cook until the liquid is reduced to about 2 tablespoons, about 5 minutes.
Reduce the heat to its very lowest setting. Slowly whisk in butter, one piece at a time, letting the first addition melt before adding more butter. Season with salt and pepper. Stir in capers.
To Serve
Place cooked pasta on plate or pasta bowl.  Top with chicken and spoon sauce over chicken and pasta.